Tricolor Tortellini with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

I took one look at this recipe on a site called Julia’s Album and knew I wanted to try it. Artichoke hearts, sun-dried tomatoes, capers, and FOUR cloves of garlic sounded like the perfect flavor mix The original recipe called for ravioli, but I had a ton of tricolor tortellini to use up, so switched it out. 

Even better was the ease of prep. I don't think the recipe took me more than 30-35 minutes from start to finish.  There is very little serious chopping to do.  Artichoke hearts and sundried tomatoes don't take long.  The 4 garlic can be minced by hand or you could use a garlic press which would be super fast. 

While the tortellini is cooking, you can be sautéing the other ingredients.  Then simply add the cooked tortellini and toss until well combined. Sprinkle on the parmesan and you're ready to eat.  A simple salad and some crusty bread would be great on the side. 

The only note I would make is that 8 oz. of tortellini may not be equal to 8 oz of ravioli.  I would will maybe use a little less pasta in the future so that the other ingredients stand out more. Enjoy!

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Tricolor Tortellini with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Serves 2 - 3 depending on serving size

Ingredients -

8 oz             Tricolor cheese tortellini 
2 T               Olive Oil
¼ C              Sun-dried tomatoes chopped
1 C               Artichoke hearts chopped
4 cloves       Garlic - minced or pressed
3 T               Capers, drained
½ tsp            Italian seasoning
2 C               Fresh baby spinach
3 T               Olive Oil
¼ C              Parmesan Cheese, shredded

Instructions - 

Cook tortellini until al dente. Drain.

 
While the tortellini is cooking, heat 2 tablespoons of olive oil in a large skillet on medium heat. Add the chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, and Italian seasoning. Cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.

 
Turn the temperature to medium low and add the cooked ravioli, 1 tablespoon of olive oil, and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers) to taste. 

Serve top with shredded Parmesan cheese.