*  Exported from  MasterCook  *
               Tortellini with Sun-Dried Tomatoes and Squash
 Recipe By     : Maggie Oster ’s Herb Garden (1993:63)
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Pasta                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    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 -- minced
                         salt and pepper -- freshly ground
    2      tablespoons   extra virgin olive oil
      1/2  cup           sun-dried tomatoes
                         boiling water
    1      pound         tortellini pasta
                         your choice of stuffing
    8                    baby scallop squash
    8                    baby zucchini squash
      1/3  cup           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).
                    - - - - - - - - - - - - - - - - - - 
 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.