Tortellini With Sun-Dried Tomatoes And Squash
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 medium sliced green onions -- with tops
1 teaspoon fresh thyme leaves -- minced
1 teaspoon fresh savory -- minced
1 teaspoon fresh parsley -- minced
1 teaspoon fresh chives -- minced
1 clove garlic
1 teaspoon salt and pepper -- freshly ground
2 tablespoons extra virgin olive oil
1/2 cup sun-dried tomatoes
1/2 cup boiling water
1 pound tortellini pasta
1 package your choice of stuffing
8 medium baby scallop squash
8 medium baby zucchini squash
1/3 cup vegetable broth
 

Preparation:

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).