Description
This dish is super fast and easy but tastes like it took hours to prepare.
Ingredients
- 20 ounces, weight Store Bought Spinach & Ricotta-stuffed Tortelloni, (like Buitoni)
- 1 Tablespoon Olive Oil
- 1 Onion, Chopped
- Salt And Pepper
- 4 cloves Garlic, Minced
- 1 pinch Red Pepper Flakes
- 2 Tablespoons Basil Pesto
- 7-½ ounces, weight Marinated Artichoke Hearts From A Jar Or Can, Drained & Chopped (reserve Liquid)
- ⅔ cups Cherry Tomatoes, Halved
- ⅓ cups Sun-Dried Tomatoes, Chopped
- ⅓ cups Heavy Cream
- ¼ cups Water
- 2 Tablespoons Fresh Parsley, Chopped
- Fresh Grated Parmesan For Garnish
Preparation
Bring a large pot of salted water to boil for tortelloni. I would wait to put the pasta in the water until sauce is almost done.
Heat olive oil over medium heat in a skillet. Add the onions. Saute onions with a pinch of salt and pepper until they start to soften. Stir in garlic and red pepper flakes. Saute for a couple minutes more then stir in the pesto and artichoke hearts. Stir in 1/4 cup of the reserved liquid from the artichokes. Then add the cherry tomatoes, sun-dried tomatoes, cream and water. Cook stirring often until thickened, approximately 4-5 minutes. You can add more water for a looser sauce. Check for seasoning adding salt/pepper if desired. Stir in parsley and serve over tortelloni with some fresh grated Parmesan.
