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Herbed Artichoke Cheese Tortellini

Herbed Artichoke Cheese Tortellini
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups chopped onions
  • 1/2 cup minced fresh parsley
  • 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1/4 cup shredded Parmesan cheese

Directions

  • Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes,
  • reserving 3/4 cup liquid; chop and set aside.
  • Cook tortellini according to package directions. Meanwhile, in a
  • large skillet, saute the onions, parsley, basil, garlic, oregano and
  • pepper flakes in oil for 4-5 minutes or until onions are tender. Add
  • the reserved tomatoes, tomato juice and artichoke liquid.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or
© Taste of Home 2013

2 of 2

Herbed Artichoke Cheese Tortellini (continued)

Directions (continued)

  • until slightly thickened. Drain tortellini; add to tomato mixture.
  • Stir in the olives, salt and reserved artichokes; heat through.
  • Sprinkle with cheese. Yield: 8 servings.
Nutrition Facts: 1-1/4 cups equals 465 calories, 28 g fat (7 g saturated fat), 30 mg cholesterol, 1,050 mg sodium, 45 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013