tortellini with dried tomatoes, squash

[Guest guest]

this may be in the archive. made this years ago now. will try it again.

with less oil. no flowers.

spinach filled tortellini

 

 

* Exported from MasterCook *

 

Tortellini with Sun Dried Tomatoes, Squash and Nasturtiums

 

Recipe By :Maggie Oster

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 fresh nasturtium flowers

2 scallions with tops -- finely sliced

1 teaspoon minced fresh thyme leaves

1 teaspoon minced fresh savory leaves

1 teaspoon minced fresh parsley leaves

1 teaspoon minced fresh chives

1 minced garlic clove

Salt and pepper -- to taste

2 tablespoons extra virgin olive oil

1/2 cup dried tomatoes

Boiling water

1 pound fresh tortellini

8 baby scallop squash with their blossoms

8 baby zucchini squash with their blossoms

1/3 cup vegetable stock

or dry white wine or Water

Fresh nasturtium flowers and leaves

 

Remove the green bases from the nasturtium flowers and chop. Blend these

with the scallions, thyme, savory, parsley, garlic, chives, salt, pepper,

and olive oil. Let stand for 30 minutes.

 

Soften the dried tomatoes by covering them with boiling water and letting

sit for 2 minutes. Drain, slice thinly crosswise, and set aside.

 

Cook the tortellini in a large pot of boiling water until they rise to the

surface. Drain and toss with half of the herb mixture.

 

Slice the squash and blossoms 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 stock and squash

blossoms and simmer over low heat for 2 minutes. Toss the vegetables with

the pasta and serve immediately, garnishing with fresh nasturtium flowers

and leaves.

 

Source:

" Recipes from an American Herb Garden "

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Per Serving (excluding unknown items): 457 Calories; 14g Fat (27.5%

calories from fat); 22g Protein; 63g Carbohydrate; 4g Dietary Fiber; 78mg

Cholesterol; 720mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 2

1/2 Vegetable; 2 Fat.

 

NOTES : As incredibly flavorful as it is beautiful, this amalgam distills

the essence of glorious summer days and a garden that feeds both body and

spirit. For a perfect picnic, add a crisp wine, crusty bread, and loving

friends or family. REVIEW: 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.

 

Nutr. Assoc. : 0 3585 1492 1336 1036 0 3505 0 0 0 0 5827 4846 2117 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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