Mediterranean Tortellini

Spring is here! Try some Mediterranean Tortellini

Mediterranean Tortellini
Ingredients:
1 1/2 lb cheese tortellini (raw)
1/2 lb artichoke hearts, quartered
1/4 lb sun dried tomatoes
4 oz olives kalamata, pitted, quartered
1/4 cup garlic, fresh, chopped
3/4 cup olive oil
1/2 cup white wine
1 tsp fresh oregano, chopped
1/4 cup fresh parsley, fresh, chopped
3/4 tbsp pepper
1/3 cup parmesan cheese, shredded
1/2 lb red onions, grilled
1/2 lb Portobello mushrooms, grilled
1/2 tbsp salt
2 tbs balsamic vinegar
Directions:
Cook tortellini according to package directions, drain. Cool and set aside. Rehydrate sundried tomatoes in hot water, drain and dice 1/2”. Heat olive oil in sauce pot or kettle, sauté garlic.
Add white wine and reduce by half. Add sundried tomatoes, artichoke hearts, olives, mushrooms, oregano, parsley and black pepper. Pour hot mixture over pasta and fold together. Sprinkle with parmesan cheese when served.

Terra