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

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