Tortellini Giardino Recipe
Tri color cheese tortellini with mushrooms and artichoke hearts in a light marinara sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Tortellini
In a large pot of salted boiling water, cook the tri-color cheese tortellini according to package instructions, usually about 3-5 minutes until al dente. Drain and set aside.
Vegetable Sauté
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced mushrooms and cook until they are soft, about 4-5 minutes. Finally, add the quartered artichoke hearts and sauté for an additional 2 minutes.
Combine and Serve
- 3
Mix with Marinara Sauce
Pour the marinara sauce into the skillet with the sautéed vegetables. Stir in dried oregano, and season with salt and black pepper to taste. Let the sauce simmer for about 5 minutes to combine the flavors.
- 4
Combine Tortellini and Sauce
Add the cooked tortellini to the skillet and gently toss to coat the pasta in the sauce. Cook for an additional 2 minutes to heat through.
- 5
Serve
Serve the Tortellini Giardino hot, garnished with grated Parmesan cheese and chopped fresh basil.
