| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta |
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).
Posted to MC-Recipe Digest V1 #197
Date: Tue, 13 Aug 1996 20:02:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Serving Ideas : Crusty sour dough bread.
NOTES : Quite colorful. Even more so if you include blossoms from the
squash and some nasturtium flowers. If using, slice blossoms
thinly crosswise. Add the blossoms to the skillet when you add the
vegetable broth. Here are some stuffing ideas for the tortillini:
walnuts, cheese, carrot, spinach, herb, pesto; alone or in
combination.
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