---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tortellini With Sun-Dried Tomatoes And 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).
  
  Recipe By     : Maggie Oster 's Herb Garden (1993:63)
  
  From: Debbie Barry - Innermail   Emc.Ve
 
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