Tortellini with Spring Sauce
Don't be cheesy. This is a delicious way to cook the yellow squash with cheese tortellini. Sauce may also be frozen for use later.
Course Pasta
Cuisine Continental
Servings 1 servings
Calories 1512.95 kcal
- 2 tablespoon(s) extra virgin olive oil (double if using fresh mushrooms)
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves fresh garlic, chopped
- 8 ounce(s) 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
- 1/8 teaspoon(s) crushed red pepper
- 3 teaspoon(s) to 6 teaspoons Italian dried herb mix
- 1 teaspoon(s) balsamic vinegar (dash)
- 9 ounce(s) Frozen or dried cheese tortellini, prepared
- 1 Shredded Parmesan cheese
In pot, saute 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.
Calories: 1512.95kcalCarbohydrates: 238.04gProtein: 55.91gFat: 46.14gSaturated Fat: 10gCholesterol: 82.35mgSodium: 2845.73mgFiber: 30.66gSugar: 75.25g
Keyword Pumpkin, Tomato, Tortellini, Vegetables