Herbed Artichoke Cheese Tortellini

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From simple and delicious

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Steps

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Drain tomatoes , reserving 2 / 3 cup juice.

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Set aside.

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Drain artichokes , reserving 3 / 4 cup liquid.

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Chop and set aside.

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Cook tortellini according to package directions.

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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.

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Add the reserved tomatoes , tomato juice and artichoke liquid.

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Bring to a boil.

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Reduce heat.

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Simmer , uncovered , for 10-12 minutes or until slightly thickened.

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Drain tortellini.

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Add to tomato mixture.

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Stir in the olives , salt and reserved artichokes.

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Heat through.

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Sprinkle with cheese.

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Ingredients

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italian-style diced tomatoes, artichoke hearts, refrigerated cheese tortellini, onions, fresh parsley, fresh basil, garlic, dried oregano, crushed red pepper flakes, olive oil, sliced ripe olives, salt, parmesan cheese