Title: Tortellini With Sun-Dried Tomatoes And Squash
Categories: Pasta, Vegetables
Yield: 4 servings
2 Sliced green onions -- with
Tops
1 ts Fresh thyme leaves --
Minced
1 ts Fresh savory -- minced
1 ts Fresh parsley -- minced
1 ts Fresh chives -- minced
1 Clove garlic -- minced
Salt and pepper -- freshly
Ground
2 tb Extra virgin olive oil
1/2 c Sun-dried tomatoes
Boiling water
1 lb Tortellini pasta
Your choice of stuffing
8 Baby scallop squash
8 Baby zucchini squash
1/3 c Vegetable broth
Toss scallions, thyme, savory, parsley, garlic,
chives, salt, pepper and olive oil. Let stand 30
minutes.
Soften the (sun- or oven-) dried tomatoes by covering
them with boiling water and letting sit for 2 minutes.
Drain, slice thinly crosswise, and set aside.
Cook tortellini in a large pot of boiling water until
they rise to the surface. Drain and toss with half of
the herb mixture. Keep warm.
Slice the squash thinly crosswise. In a nonstick
skillet, heat the other half of the herb mixture over
medium heat and cook the tomatoes and squash for 3
minutes, stirring occasionally. Add the broth and
simmer over low heat for 2 minutes. Toss the
vegetables with the pasta and serve immediately.
Garnish with fresh nasturtium flowers and leaves (well
cleaned).
