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TOR: Mediterranean Tortellini




Source of Recipe


Long Island Newsday

* Exported from MasterCook *

Mediterranean Tortellini

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cheese tortellini
1 tablespoon olive oil -- (preferably
-- extra-virgin)
4 cloves garlic -- thinly sliced
1 cup onion -- thinly sliced
1 can quartered artichoke hearts -- (14 oz), drained and
-- rinsed
1 jar roasted peppers (7 oz) -- drained and cut
-- in strips
1 can diced tomatoes (14.5 oz) -- drained
1/2 teaspoon oregano
1/2 cup white wine
1/4 cup pitted kalamata olives -- coarsely chopped
3/4 cup grated Parmesan cheese
1/2 cup parsley -- chopped

Cook tortellini according to instructions in plenty of lightly salted boiling water.

Meanwhile, heat oil in a large nonstick skillet over medium high. Add garlic and cook, stirring, until it begins to brown. Add onion slices and continue to cook, stirring frequently, for 6 minutes, or until golden brown. Stir in artichokes, peppers, tomatoes and oregano and cook 1 minute. Add wine and bring mixture to a boil. Boil 3 to 4 minutes, stirring frequently, until liquid is somewhat thickened and reduced. Remove from heat, add the olives and mix sauce with the tortellini.

Stir in parsley and cheese and serve warm or at room temperature.

Nutritional Analysis:

For each serving: 475 calories, 22 g protein, 62 g carbohydrates, 10 g fiber, 15 g fat (5 g saturated fat), 28 mg cholesterol, 1,586 mg sodium.


Source:
"Long Island Newsday"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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Serving Ideas : Serve with salad with Boston lettuce, radishes, thinly sliced fennel, low- fat croutons and a dressing of balsamic vinegar, fennel seeds, mustard, and extra-virgin olive oil.