Herbed Artichoke Cheese Tortellini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. 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:
1. Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
2. 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.
3. 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.
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