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This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
This recipe is:
Quick
Nutritional 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.
Originally published as Herbed Artichoke Cheese Tortellini in Simple & Delicious July/August 2008, p51
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jul. 25, 2011 by areisig
Great dinner for fancy times and casual.
Reviewed on Jul. 19, 2011 by emfultz25
Absolutley delicious. Perfect summer dish, especially with homegrown herbs.
Reviewed on Jun. 25, 2011 by slynluna
This recipe was great! I used a 14 oz can of quartered artichockes in water rather than the oil, and omitted the olives. Also added a little asiago to the top... Mmmm!
Reviewed on Apr. 12, 2011 by JennyF
This was FANTASTIC!!! I added some mozzarella cheese along with the parmesan cheese. I think this would make an excellent cold pasta dish for the summer. Add some cubed cooked chicken and viola, you have a full meal!!
Reviewed on Mar. 02, 2011 by niecys2001
next time I won't add the artichoke juice...it made it too greasy
Reviewed on Apr. 27, 2010 by bowler_jen
Use normal artichokes, not marinated next time.
Reviewed on Aug. 17, 2009 by ohiocookingurl
This dish was delicious! I followed the recipe almost to the letter. The only thing I changed was that I used 3 tblsp of butter instead of ½ cup oil to sauté the onions. I had leftovers for lunch the next day, but served them cold. WOW! It was so much better served cold! I am going to be making this for 2 different picnics this month and serve them cold as well.
Reviewed on Aug. 10, 2009 by Reeces
Fantastic! Bursting with flavor. The only change I made was to add some green peppers in with the onions as I have an abundance of them in my garden. I made this for dinner last night & served with kielbasa. Great combination. I was going to reduce the recipe by half but glad I didn't. We are looking forward to the leftovers!
Reviewed on Jul. 28, 2008 by alley_24
I made this recipe for my family one weeknight. I cut the recipe in half, because we didn't need 8 servings. Everybody thought that it was excellent. My husband, who doesn't usually like tortellini, had seconds!! I will definitely be cooking this again.
Reviewed on Jul. 10, 2008 by lilyalli
I just tried this recipe for a potluck at work and everyone liked it! However, I'd have to say that some of the dimensions given in the recipe are incorrect. The prep time alone took about 25 min., and so including cooking time.. my total time was about 1 hr 15 min. This was because I had to double the simmer time.. the sauce was still too thin after 12 min. I tried some of the pasta for dinner the night I made it and found it to be too greasy... but for the potluck, since it was refrigerated over night, it wasn't as greasy when I served it. If I was cooking it the night I'd be eating it, I would reduce the artichoke liquid to maybe 2/3 c.
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