Kathi credits her mother and “lots of practice” for her ease in the kitchen. Practice made perfect when it came to this tortellini recipe, which Kathi tweaked several times until it became the hit it is today. “I love pasta and cheeses and warm comfort foods, and I knew I could make this recipe that way.”
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (12-oz.) jar marinated artichoke hearts, drained, coarsely chopped
1 (2 1/4-oz.) cans sliced ripe olives, drained
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 (9-oz.) pkg. refrigerated cheese tortellini
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup grated Parmesan cheese
1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.
2. Stir in tomatoes, artichoke hearts, olives, parsley, basil, oregano, salt and crushed red pepper; bring to boil. Reduce heat to low; simmer, covered, 12 to 15 minutes or until slightly thickened.
3. Meanwhile, cook tortellini according to package directions; drain. Stir tortellini into tomato mixture.
4. Heat Alfredo sauce in small saucepan over medium heat until hot. Drizzle tortellini with Alfredo sauce; sprinkle with cheese.
6 (1 1/2-cup) servings
PER SERVING: 480 calories, 31.5 g total fat (15 g saturated fat), 17 g protein, 37 g carbohydrate, 135 mg cholesterol, 890 mg sodium, 8.5 g fiber