I lead a busy life, so I'm always in search of recipes which are quick, delicious, and healthy. This tasty dish can be prepared right on the stove top, and it goes together quickly. The hardest part of the whole process is chopping the onions, and if you have a food processor, even that is quick. After you try this, it just may become one of your favorite recipes.
Herbed Artichoke Spinach Tortellini
This delicious stove top dish can be prepared in 30-45 minutes. Most ingredients will come from your pantry. I will definitely be making this often. It makes four servings.
Herbed Artichoke Spinach Tortellini
A Delicious, Quick, and Easy to Prepare Dish for Busy Days
Prep time 35 min - Total time 35 min
Ingredients for 4 servings
1 can (14 1/2 ounces) diced tomatoes • 1 jar (or 6 1/2 ounces if you are using part of a very large jar, like I did) marinated quartered artichokes. • 1 package (9-12 ounces) refrigerated spinach tortellini. (I used Trader Giotto's from Trader Joe's) • 2 cups chopped onions • 1/2 cup fresh minced parsley or 3 tablespoons dried. • 4 tablespoons minced fresh basil or 1 1/2 tablespoons dried • 2 teaspoons minced garlic, or more, to taste. 2 or 3 cloves minced should do the trick. • 1 tablespoon dried oregano • 1/2 cup olive oil • 1/4 cup grated Parmesan cheese
Drain the tomatoes and reserve 2/3 cup juice. Drain the artichokes, and reserve 3/4 cup of the liquid. Chop the artichokes into bite size chunks and set aside.
Cook the tortellini as the package directs and drain them when finished.
While you're waiting for the water to boil, heat the oil, but not enough to make it smoke, in a large skillet and sauté the onions, parsley, basil, oregano, and garlic in it. Use medium heat once onions and herbs are in the hot oil, and sauté for 4-5 minutes until the onions are tender and begin to be translucent. Add the reserved tomatoes, tomato juice and artichoke liquid, and mix well.
Bring the mixture to a boil, reduce heat, and simmer, uncovered, for 10-12 minutes until liquid thickens slightly.
By this time the tortellini will probably be done and drained. Add them and the reserved artichoke chunks to the skillet, and heat through.
Put into serving dish and sprinkle with the Parmesan cheese.
Variations, Notes and Serving Suggestions
Accommodating People with Different Needs
The first day I made this, I prepared it just as I wrote it here. I did not add extra salt in this recipe because although I prefer regular salt, my husband isn't supposed to add any. The ingredients already have some, and if a dish is not salty enough for his taste, he adds his salt substitute at the table. I did not feel the need to add extra salt at the table for myself.
We also added the Parmesan cheese at the table instead of in the serving dish. My husband never seems to think the amount I sprinkle on is sufficient, so I think it's easier if he adds it himself. It makes sense to me to provide for individual needs this way.
We eat our main meal of the day in mid-afternoon, after my husband finishes his workout at the gym. He comes home hungry and craving protein. Although this dish, using the Trader Joe's Spinach Tortellini, which has three different cheeses in addition to the spinach, contains about 3 grams of protein per half cup, he wants more than that. So the next day I cut some grilled chicken strips, which I buy pre-grilled at Costco, into bite size chunks and stirred them in with the leftovers. That made him happy and the chicken blended well with the other ingredients. So that is a variation meat eaters might enjoy. It also extends the amount of servings. We counted a cup as a serving.
We got three meals for two out of this recipe. I served it the first two days with a green salad and whole wheat bread. The third day I cooked fresh broccoli, and stirred in a bit of olive oil and then added the juice of half a small lemon and tossed.
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