Taste of Home
Herbed Artichoke Cheese Tortellini
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
Ingredients
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2 cans (14-1/2 ounces each) Italian diced tomatoes
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2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
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1/2 cup olive oil
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2 medium onions, chopped
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1/2 cup minced fresh parsley
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2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
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1/2 teaspoon dried oregano
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2 garlic cloves, minced
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1/8 teaspoon crushed red pepper flakes
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2 packages (9 ounces each) refrigerated cheese tortellini
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/2 teaspoon salt
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1/4 cup shredded Parmesan cheese
Directions
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1.
Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.
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2.
In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onions are tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions.
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3.
Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 474 calories, 28g fat (7g saturated fat), 29mg cholesterol, 975mg sodium, 45g carbohydrate (12g sugars, 3g fiber), 11g protein.
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