Cheese Tortellini With A Fresh Tomato And Artichoke Slaw Recipes

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CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW



CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW image

Categories     Pasta

Number Of Ingredients 7

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
1 teaspoon capers, drained
¼ cup pre-shredded Parmesan cheese

Steps:

  • Directions 1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. 2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. 3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. Notes For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like. The tomato and artichoke slaw goes well with cheese ravioli, too.

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

Make and share this Herbed Artichoke Cheese Tortellini recipe from Food.com.

Provided by Chef shewmake

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans Italian-style diced tomatoes
2 (6 1/2 ounce) jars marinated quartered artichoke hearts
2 (9 ounce) packages refrigerated cheese tortellini
2 cups chopped onions
1/2 cup minced fresh parsley
2 -4 tablespoons minced fresh basil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 202.5, Fat 15.6, SaturatedFat 2.6, Cholesterol 2.8, Sodium 293.1, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 4

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is 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., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.

TORTELLINI AND ARTICHOKE SALAD



Tortellini and Artichoke Salad image

This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.

Provided by FTLSWEETIE

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 (9 ounce) package refrigerated 3-cheese tortellini
1 (14 ounce) can marinated artichoke hearts, quartered and liquid reserved
¼ cup reduced-fat mayonnaise
3 tablespoons chopped pimento peppers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon grated reduced-fat Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender, 8 to 10 minutes; drain and transfer to a bowl. Toss tortellini with 1 tablespoon artichoke heart liquid; add artichoke hearts.
  • Whisk mayonnaise, pimento peppers, parsley, basil, Parmesan cheese, Dijon mustard, black pepper, and salt together in a bowl; gently stir mixture into tortellini mixture. Toss to coat. Add more artichoke heart liquid if desired.

Nutrition Facts : Calories 350.6 calories, Carbohydrate 43.6 g, Cholesterol 33.3 mg, Fat 16 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 974.2 mg, Sugar 2.5 g

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