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Tortellini with sun-dried tomatoes and squash
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| Artist: |
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| Categories: |
Pastas & Noodles, Squash, Sun-dried, Tomatoes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Sliced green onions -- with | | | Tops | | 1
| tsp | Fresh thyme leaves -- | | | Minced | | 1
| tsp | Fresh savory -- minced | | 1
| tsp | Fresh parsley -- minced | | 1
| tsp | Fresh chives -- minced | | 1
| | Clove garlic -- minced | | | Salt and pepper -- freshly | | | Ground | | 2
| tbsp | Extra virgin olive oil | | 1/2
| cup | Sun-dried tomatoes | | | Boiling water | | 1
| lbs | Tortellini pasta | | | Your choice of stuffing | | 8
| | Baby scallop squash | | 8
| | Baby zucchini squash | | 1/3
| cup | Vegetable broth |
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Procedures:
| 1 | Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and olive oil. | | 2 | Let stand 30 minutes. | | 3 | soften the (sun- or oven-) dried tomatoes by covering them with boiling water and letting sit for 2 minutes. | | 4 | Drain, slice thinly crosswise, and set aside. | | 5 | cook tortellini in a large pot of boiling water until they rise to the surface. | | 6 | Drain and toss with half of the herb mixture. | | 7 | Keep warm. | | 8 | slice the squash thinly crosswise. | | 9 | 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. | | 10 | Add the broth and simmer over low heat for 2 minutes. | | 11 | Toss the vegetables with the pasta and serve immediately. | | 12 | garnish with fresh nasturtium flowers and leaves (well cleaned). | | 13 | recipe by : maggie oster "s herb garden (1993:63) |
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