Herbed Artichoke Cheese Tortellini Recipe

Name: Herbed Artichoke Cheese Tortellini Recipe
Yield: 4
Cuisine: Italian
Ingredients: 2 c ans (14-1/2 ounces; 0 each; 0 ) Italian diced tomatoes; 2 jars (6-1/2 ounces; 0 each; 0 ) marinated quartered artichoke hearts; 2 pack ages (9 ounces; 0 each; 0 ) refrigerated cheese tortellini; 2 cups chopped onions; 0.5 cup minced fresh parsley; 2 to 4 tablespoons minced fresh; 0 or; 2 to 4 teaspoons dried basil; 2 teaspoons minced garlic; 0.5 teaspoon dried oregano; 0.125 teaspoon crushed red pepper flakes; 0.5 cup olive oil; 1 c an (2-1/4 ounces) sliced ripe olives (drained); 0.5 teaspoon salt; 0.25 cup shredded Parmesan cheese

by Anonymous

Why some badges are missing

Not vegan: shredded Parmesan cheese (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
Not vegetarian: shredded Parmesan cheese (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
Not gluten-free: ) refrigerated cheese tortellini
Not dairy-free: ) refrigerated cheese tortellini → try vegan cheese
Not low-FODMAP: ) refrigerated cheese tortellini
Not low-histamine: ) Italian diced tomatoes → try roasted red pepper purée
Not kidney-friendly: ) Italian diced tomatoes → try roasted red pepper purée

Based on listed ingredients — always check labels for allergies.

About this recipe

A pasta dish combining cheese-filled tortellini with marinated artichokes and Italian tomatoes in a herbed sauce, offering tangy, savoury flavours ideal for a quick weeknight supper or casual lunch.

Prep

—

Cook

—

Serves

Rating

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Ingredients

Kitchen Help

Shopping list

2 c ans (14-1/2 ounces
each
) Italian diced tomatoes
2 jars (6-1/2 ounces
each
) marinated quartered artichoke hearts
2 pack ages (9 ounces
each
) refrigerated cheese tortellini
2 cups chopped onions
0.5 cup minced fresh parsley
2 to 4 tablespoons minced fresh
or
2 to 4 teaspoons dried basil
2 teaspoons minced garlic
0.5 teaspoon dried oregano
0.13 teaspoon crushed red pepper flakes
0.5 cup olive oil
1 c an (2-1/4 ounces) sliced ripe olives — drained
0.5 teaspoon salt
0.25 cup shredded Parmesan cheese

Instructions

Step by step

1
Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes,
2
reserving 3/4 cup liquid; chop and set aside.
3
Cook tortellini according to package directions. Meanwhile, in a
4
large skillet, saute the onions, parsley, basil, garlic, oregano and
5
pepper flakes in oil for 4- or until onions are tender. Add
6
the reserved tomatoes, tomato juice and artichoke liquid.
7
Bring to a boil. Reduce heat; simmer, uncovered, for 10- or
9
2 of 2
10
Herbed Artichoke Cheese Tortellini
11
(continued)
12
Directions (continued)
13
until slightly thickened. Drain tortellini; add to tomato mixture.
14
Stir in the olives, salt and reserved artichokes; heat through.
15
Sprinkle with cheese. Yield: 8 servings.
16
Nutritional Facts:
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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.
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Wine:
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Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as
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Chianti
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,
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Sangiovese
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,
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Malbec
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or
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Zinfandel
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.