Tortellini with Artichokes and Tomatoes

Information Nutrition per serving
10 minutes prep 423kcal
20 minutes active 13g fat
Makes 4 servings 18g protein
Ingredients Method
1 pound fresh tortellini 1. oil water for pasta. Cook until tortellini float, centers hot and pasta al dente. Drain, reserving 1/4 cup cooking liquid from pot.
4 artichoke hearts 2. Roughly chop artichoke hearts into bite sized pieces. Heat a bit of olive oil in the pot used to cook pasta, and sauté onions until translucent.
1/4 yellow onion, sliced thinly 3. Add chopped tomatoes and artichoke hearts, cook until heated through.
1 cup cherry tomatoes, halved 4. Add tortellini, tossing well to combine. Serve with fresh Parmesan over top.
1 tablespoon olive oil
1/4 cup shredded parmesan

Serving Suggestions

  • Serves well hot or chilled as a tortellini salad
  • Can take the main stage as an entree or served alongside other dishes as a side
  • Additional dressing can be made and tossed with the pasta to help make a heartier and more filling dish

Variations

  • Wine makes a great addition at the sautéing stage, particularly white
  • Additional pantry staples, such as dried herbs, olives, and sundried tomatoes can easily be added to make this into a pasta salad