Herbed Artichoke Cheese Tortellini Recipe

Herbed Artichoke Cheese Tortellini Recipe photo by Taste of Home

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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

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Herbed Artichoke Cheese Tortellini Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

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 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.

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