Tortellini with sun-dried tomatoes & squash
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Tortellini with sun-dried tomatoes & squash
  Tomatoes    Vegetables    Squash    Pasta  
Last updated 6/12/2012 1:27:05 AM. Recipe ID 61828. Report a problem with this recipe.
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      Title: Tortellini with sun-dried tomatoes & squash
 Categories: Pasta, Vegetables
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 61828 (Apr 03, 2005)

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