Tortellini with sun-dried tomatoes & squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | cup | Sun-dried tomatoes |
| Boiling water | ||
| 1 | pounds | Tortellini pasta |
| Your choice of stuffing | ||
| 8 | Baby scallop squash | |
| 8 | Baby zucchini squash | |
| ⅓ | cup | Vegetable broth |
Directions
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).
Recipe By : Maggie Oster 's Herb Garden (1993:63) From: Debbie Barry - Innermail Emc.Ve