Tortellini with Artichokes, Roasted Peppers & Olives

Tortellini with Artichokes, Roasted Peppers & Olives
Photo by Scott Phillips


  • ½ cup dry white wine
  • 6 Tbs. extra-virgin olive oil
  • 1 lb. frozen cheese tortellini
  • 1-½ tsp. dried oregano
  • 12 cloves garlic, thinly sliced
  • 1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
  • 1 medium onion, thinly sliced
  • + 3 more ingredients
    • 1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into ¼-inch slices
    • 1 cup crumbled feta (about 4-½ oz.)
    • ½ cup Kalamata olives, pitted and halved

Put a large pot of salted water on to boil. Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat; add the artichoke hearts and the roasted peppers. Cook the vegetables, stirring occasionally, until they start to brown slightly, 4 to 5 minutes. Transfer to a bowl. Put the tor...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network