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Tortellini with Artichokes, Roasted Peppers & Olives

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Serves four.

  • by from Fine Cooking
    Issue 66

  • 6 Tbs. extra-virgin olive oil
  • 1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
  • 1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into 1/4-inch slices
  • 1 lb. frozen cheese tortellini
  • 1 medium onion, thinly sliced
  • 1-1/2 tsp. dried oregano
  • 12 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta (about 4-1/2 oz.)

Put a large pot of salted water on to boil.

Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat; add the artichoke hearts and the roasted peppers. Cook the vegetables, stirring occasionally, until they start to brown slightly, 4 to 5 minutes. Transfer to a bowl.

Put the tortellini in the boiling water and cook, stirring occasionally until tender, 7 to 8 minutes or as indicated on the package.

While the tortellini cooks, heat 2 Tbs. of the oil in the same skillet used for the vegetables, and add the onion and oregano; cook, stirring occasionally, until the onion is light gold, 3 to 4 minutes. Stir in the remaining 2 Tbs. oil and the garlic; cook until the garlic is light golden, another 2 to 3 minutes. Add the wine, bring it to a boil and cook until reduced by about half, 1 to 2 minutes. If the tortellini isn’t finished cooking, remove the skillet from the heat.

Drain the tortellini and add it to the skillet with the artichoke mixture and the olives; heat through, tossing over low heat until well mixed. Remove from the heat and stir in the feta.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 770; Fat (g): fat g 36; Fat Calories (kcal): 330; Saturated Fat (g): sat fat g 12; Protein (g): protein g 26; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 77; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 1680; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 4;

Photo: Scott Phillips

This recipe is super easy to make and the combination of flavours is delicious. This will become a regular at our house!

This dish was better than I'd expected and much heartier, too! I cooked it with whole wheat tortellini, and everyone loved it. Even the pickiest eater said I should make it again. I love how most of the ingredients I could keep on hand to make at any time. Fairly quick prep, too. This will be a great dish to serve when meal planning for a vegetarian eater.

Very tasty with salty flavors predominating. The wine and garlic add a second layer of flavor that is great (the garlic is by no means overpowering) and the tortellini makes the dish somewhat hearty. With salad and bread, sure to satisfy. Also excellent as a left-over. My rendition was somewhat glompy.

Oh wow! I'm so glad that I saved this issue from '04. I tried this a few months back and have made it several times since. My husband loves the tangy Mediterranean flavors. It's pretty substantial as a main course with some crusty bread or green salad, but also tastes great next to grilled chicken breasts. I keep all the ingredients on hand so I can make it at the drop of a hat. The only danger is that I'll make it too often and we'll tire of it.

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