← Back to Search Results
Italian
Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Photo by:
Comments: 1
 

Recipe

One of my favorite ways to make a meal is to boil pasta, and while it is cooking, look in the pantry to see what I have on hand to put together a sauce. It might be roasted red peppers, it might be a jar of marinara sauce and a little olive paste. Or, it might be artichoke hearts with some fresh tomatoes, as in this recipe. This dish has summer freshness because the sauce is light and does not smother the tortellini, and for that reason I think it goes nicely with grilled fish, garnished with fresh basil, of course.

Yield: Serves 4
Prep time: 3 Minutes
Cooking time: 5 – 6 Minutes

Ingredients

  • Salt (optional), for cooking the pasta
  • 1 package (9 ounces) refrigerated fresh cheese tortellini
  • 1 jar (6 ounces) marinated artichoke hearts with their liquid
  • 1 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
  • 1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
  • 1 teaspoon capers, drained
  • ¼ cup pre-shredded Parmesan cheese

Directions

 

1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.

2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers.

3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once.

Notes

For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like.

The tomato and artichoke slaw goes well with cheese ravioli, too.


© 2003 Anne Byrn
 

Nutritional Information

Nutrients per serving (% daily value)

259kcal (13%)
365mg (15%)
38g
6g
7g (10%)
0g
3g (17%)
2g
0g
32mg (11%)
3g
13g
42mg
363mg
72mcg RAE (2%)
13mg (21%)
184mg (18%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • gustus

    07.23.12 Flag comment

    The perfect summer supper, and unbelievably easy!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-explorations Baked Explorations
by Matt Lewis
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
mom-a-licious Mom-a-Licious
by Domenica Catelli
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cook-with-jamie Cook with Jamie
by Jamie Oliver
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?