Tortellini with sun-dried tomatoes & squash
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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
