Tortellini with Artichokes, Roasted Peppers & Olives

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

It's pretty substantial as a main course with some crusty bread or green salad, but also tastes great next to grilled chicken breasts. I keep all the ingredients on hand so I can make it at the drop of a hat. The only danger is that I'll make it too often and we'll tire of it.

6 Tbs. extra-virgin olive oil

1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry

1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into ¼-inch slices

1 lb. frozen cheese tortellini

1 medium onion, thinly sliced

1-½ tsp. dried oregano

12 cloves garlic, thinly sliced

½ cup dry white wine

½ cup Kalamata olives, pitted and halved

1 cup crumbled feta (about 4-½ oz.)

Directions at finecooking.com

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