Cheese Tortellini

Servings 6 Serves


  • 1 1/2 pounds cheese tortellini fresh or frozen
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic pressed
  • 3 tablespoons chopped black walnuts
  • 6 cups diced plum (Roma) tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons chopped fresh parsley
  • sea salt and freshly ground black pepper to taste Cayenne pepper, to taste
  • 1/3 cup grated Romano cheese


  • Cook tortellini according to package directions; drain and set aside.
  • Meanwhile, heat the oil in a large saucepan with a tight-fitting lid over medium heat; add garlic and black walnuts; stir-fry until garlic begins to brown and soften. Add tomatoes (with their juices), basil, oregano and parsley.
  • Bring to a boil then reduce heat, cover and simmer for 5 to 7 minutes. Add cooked tortellini to the tomato sauce; season with salt, pepper and cayenne pepper.
  • Sprinkle with cheese and serve.


SERVING SUGGESTION: A big salad and some garlic toast.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free tortellini.
NUTRITION: Per Serving: 431 Calories; 14g Fat; 21g Protein; 56g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 561mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat. Points: 11
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