Tortellini with Broccoli and Artichokes
Give your spaghetti rut a kick in the tush with this pumped-up pasta recipe.
- 3 8-ounce packages fresh or frozen tortellini
- ½ cup butter or margarine
- 1 10-ounce package frozen broccoli florets
- 1 8-ounce package fresh sliced mushrooms
- 1 14-ounce can artichoke heart quarters, drained
- 1 cup half-and-half
- 1 4 ½-ounce can sliced black olives, drained
- 1 cup shredded Italian cheese blend
- 1 cup grated Parmesan cheese
- ¼ teaspoon pepper
In a large pot of lightly salted boiling water, cook the tortellini according to package directions. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, melt the butter or margarine.
Add the broccoli and mushrooms, and cook until the vegetables are tender, about 10 minutes.
Add the artichoke quarters and half-and-half. Cook, stirring constantly, for 5 minutes or until slightly thickened.
Add the black olives, cheeses and pepper; stir until the cheeses are melted.
Reduce the heat to low.
Add the tortellini, and cook for 2 minutes, stirring gently, until heated through.
- Feel free to stir in cooked boneless chicken pieces for a "non-vegetarian" crowd.
- An "Italian cheese blend" may be packaged with different names, depending on the brand. Usually, it is a mixture of cheeses consisting primarily of mozzarella and provolone with the addition of Parmesan, Romano and sometimes Asiago cheeses. Can't find one? Make it yourself!
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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