| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Oil packed sun-dried |
| tomatoes drained | ||
| chopped | ||
| 1 | T | Oil reserved from the |
| tomatoes | ||
| 1/3 | c | Olive oil |
| 1 | T | Lemon juice |
| 2 | Cloves garlic, minced | |
| 1 | Jar, 6 oz marinated | |
| artichoke hearts | ||
| drained | ||
| 1/4 | lb | Cashews, toasted |
| 1 | lb | Tortellini, cooked |
| Salt and freshly ground | ||
| pepper to taste | ||
| Parmesan or Romano Cheese | ||
| optional |
INSTRUCTIONS
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice and garlic in large bowl. Stir in the tomatoes, artichoke hearts and cashews. Add tortellini and toss thoroughly. Season with salt and pepper. Toss well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve with warm bread for a great lunch. You can also pass around fresh, grated Parmesan or Romano cheese. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@gourmetconnection.com> on Aug 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2474
Calories From Fat: 1063
Total Fat: 119.9g
Cholesterol: 309.2mg
Sodium: 3911.6mg
Potassium: 3967.9mg
Carbohydrates: 274g
Fiber: 50g
Sugar: 15.9g
Protein: 97.7g