Recipe of THIS Week: Summer Garden Tortelloni

I made this a while back for Alex and it was quite good! It will take some tweaking due to my own personal preferences (and fear of all that butter going straight to my thighs), but it is a real winner nonetheless. And it makes me wonder what the difference is between tortelloni and tortellini. IS there a difference? Maybe it's like color and colour. Okay whatevs, I don't really care.

SUMMER GARDEN TORTELLONI
(compliments of epicurious.com)
Makes four servings (or two if you and your boyfriend are ravenously hungry pigs)

Ingredients:
1 (8-ounce) bag dried cheese tortelloni
1 large garlic clove, finely chopped
2 oz thinly sliced prosciutto, cut into strips
2 cups corn (from 4 ears)
1/2 stick unsalted butter
2 medium tomatoes
1/2 cup chopped basil

Instructions:
-Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
-While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
-Meanwhile, chop tomatoes.
-Combine corn mixture and tomatoes in a large bowl.
-Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

My Own Improvements:
-Quick FYI, do not underestimate the power of expansion that takes place to the dried tortelloni inside that small-looking 8 oz. bag. It will absolutely be enough for at least two dinner-sized portions. Magic, I tell you, that tortelloni. I suppose you could use fresh tortelloni as well. Maybe this is the difference between tortelloni and tortellini? One is dried and one is not? Hmm.
-I didn't have any ears of corn, so I used a can of corn. Call me lazy.
-Threw some extra garlic in there, because I love garlic and it helps keep the vampires away.
-I think bacon could work in place of the prisciutto...but no bacon bits. That's just ghetto.
-I used half the amount of butter that they called for, because I don't like the idea that I'm drinking butter (as delicious as it may be). In the future, I might try margarine or see if there is a white wine that would work instead.
-I completely omitted putting the pasta water in the skillet. I thought it would be gross, and there seemed to be enough of the butter-liquid to coat everything. The tomatoes and canned corn also add some juiciness.