Ingredients for Tortellini With Olive And Artichoke Cream Sauce
- Extra Virgin Olive Oil
- 1/2 cup chopped yellow onion
- Marinated Artichokes
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup water
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 1 teaspoon fresh thyme leaves
- 1 (9-ounce) package cheese tortellini
- Heavy Whipping Cream
- Fresh Italian Parsley
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How to Make Tortellini With Olive And Artichoke Cream Sauce
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add 1/2 cup chopped yellow onion and cook until softened, about 3-5 minutes.
- Add 1 (14-ounce) can artichoke hearts, drained and chopped, and 1/2 cup Kalamata olives, pitted and halved.
- Cook for 5 minutes, stirring occasionally.
- Add 1/2 cup water, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
- Stir well to combine.
- Cook tortellini according to package directions.
- Once the tortellini is cooked, drain well and add it to the skillet with the artichoke and olive mixture.
- Stir in 1 cup heavy cream and 1/4 cup chopped fresh parsley.
- Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Remove from heat and sprinkle with extra chopped parsley, if desired.
- Serve immediately. Enjoy with grilled chicken breast for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
11g
Fat
60g
Carbs
22g
