Tortellini with Spring Sauce

Tortellini with Spring Sauce

Tortellini with Spring Sauce
This is a delicious way to cook the yellow squash. Sauce may also be frozen for use later.
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Ingredients
2 tbsp. extra virgin olive oil (double if using fresh mushrooms)
1 large onion, chopped
1 bell pepper, chopped
3 cloves fresh garlic, chopped
1/2 lb. fresh sliced mushrooms or 1-2 cans sliced mushrooms, drained
1 to 2 very large, firm yellow squash, seeds removed and flesh chopped
3 cans diced tomatoes with juice
1 small can tomato paste
Large pinch crushed red pepper
1 to 2 tbsp. Italian dried herb mix
Dash of balsamic vinegar
9 oz. Frozen or dried cheese tortellini, prepared
Shredded Parmesan cheese

Methods/steps
In pot, sauté onion, bell pepper, garlic, and mushrooms until onion and bell pepper soften a little. Add squash, tomatoes, tomato paste, red pepper, and herbs. Simmer 30-45 minutes until tender and flavors are well blended. Add salt and adjust seasonings to taste; throw in a dash of balsamic vinegar. Toss with cooked tortellini and serve sprinkled with Parmesan. Refrigerate leftovers and eat warm or cold the next day.

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