Monday, July 26, 2010

Summer Tortellini

If you receive a bounty of vegetables from a friend's garden, like I did on Sunday, try this recipe.

1 medium zucchini
1 medium yellow squash
1 bunch kale
1 cup cherry or grape tomatoes
1 pkg frozen cheese tortellini
fresh herbs to taste (I like thyme)
olive oil
salt, pepper, and cayenne pepper to taste

Heat about 2 tbsp olive oil in a skillet. Slice zucchini and squash and stir-fry for a couple of minutes.
While the squash cooks, cut the kale into ribbons and add it to the pan. Stir it well, reduce heat, and clap a lid on the pan for about five minutes. Remove from heat and keep warm.
Cook the tortellini according to package directions. Drain and add to the vegetables. Season to taste.
Cut tomatoes in halves or slices and toss with pasta and vegetables. Drizzle with more olive oil, if you like, and serve with iced tea.


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