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Tortellini with Sun-Dried Tomatoes and Squash
Recipe By : Maggie Oster 's Herb Garden (1993:63)
Serving Size : 4 Preparation Time :0:45
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
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2 sliced green onions -- with tops
1 teaspoon fresh thyme leaves -- minced
1 teaspoon fresh savory -- minced
1 teaspoon fresh parsley -- minced
1 teaspoon fresh chives -- minced
1 clove garlic -- minced
salt and pepper -- freshly ground
2 tablespoons extra virgin olive oil
1/2 cup sun-dried tomatoes
boiling water
1 pound tortellini pasta
your choice of stuffing
8 baby scallop squash
8 baby zucchini squash
1/3 cup 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).
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Serving Ideas : Crusty sour dough bread.
NOTES : Quite colorful. Even more so if you include blossoms from the squash
and some nasturtium flowers. If using, slice blossoms thinly crosswise. Add
the blossoms to the skillet when you add the vegetable broth. Here are some
stuffing ideas for the tortillini: walnuts, cheese, carrot, spinach, herb,
pesto; alone or in combination.
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