Squash and Zucchini Tortellini
Serves 5. Recipe is from Helana Brigman.
1 (8-oz) pkg. Buitoni Tortellini
1 lb. summer squash
1 lb. zucchini
3 tbls. olive oil
3 cloves garlic, minced or pressed
2 tbls. paprika
2 tbls. thyme
2 tbls. fresh parsley, chopped
1 tsp. cayenne
Salt and black pepper, to taste
1 cup Parmesan cheese, freshly shredded
1. Cook tortellini based on package instructions, drain and cool; do not rinse. Remember, the Italians believe good quality pasta water should taste like the sea, so don’t be afraid to add salt to your water.
2. Meanwhile, wash and slice squash and zucchini and transfer to a nonstick skillet with olive oil, garlic and next five spices. Sauté over medium until tender, flipping occasionally.
3. Remove squash from heat and toss with tortellini and Parmesan. Season to taste with salt and pepper (and perhaps even more cayenne or paprika).
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