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Ingredientes
- 2 x sliced green onions, with tops
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh savory, chopped
- 1 tsp fresh parsley, chopped
- 1 tsp fresh chives, chopped
- 1 x clove garlic, chopped
- Â Â salt and pepper, freshly grnd
- 2 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. sun-dry tomatoes
- Â Â boiling water
- 1 lb tortellini pasta
- Â Â your choice of stuffing
- 8 x baby scallop squash
- 8 x baby zucchini squash
- 1/3 c. vegetable broth
Direcciones
- Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and extra virgin olive oil. Let stand 30 min.
- Soften the (sun- or possibly oven-) dry tomatoes by covering them with boiling water and letting sit for 2 min. Drain, slice thinly crosswise, and set aside.
- Cook tortellini in a large pot of boiling water till they rise to the surface. Drain and toss with half of the herb mix. Keep hot. Slice the squash thinly crosswise. In a nonstick skillet, heat the other half of the herb mix over medium heat and cook the tomatoes and squash for 3 min, stirring occasionally. Add in the broth and simmer over low heat for 2 min.
- Toss the vegetables with the pasta and serve immediately.
- Garnish with fresh nasturtium flowers and leaves (well cleaned).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 136 | 31% |
| Total Fat 15.27g | 19% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 612mg | 26% |
| Potassium 450mg | 13% |
| Total Carbs 58.97g | 16% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.97g | 3% |
| Protein 17.0g | 27% |
