---------- 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
  
 -----