Tortellini With Sun-Dried Tomatoes And Squash

Recipe Ingredients

2		Sliced green onions - with tops
1 teaspoon	5ml	Fresh thyme leaves - minced
1 teaspoon	5ml	Fresh savory - minced
1 teaspoon	5ml	Fresh parsley - minced
1 teaspoon	5ml	Fresh chives - minced
1		Garlic - minced
		Salt and pepper - freshly ground
2 tablespoons	30ml	Extra virgin olive oil
1/2 cup	31g / 1.1oz	Sun-dried tomatoes
		Boiling water
1 lb	454g / 16oz	Tortellini pasta
		Your choice of stuffing
8		Baby scallop squash
8		Baby zucchini squash
1/3 cup	78ml	Vegetable broth

Recipe 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).

Source:
Maggie Oster 's Herb Garden (1993:63)

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