Tortellini with Garden Pasta Sauce


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This is a GREAT way to use up yellow squash that seems too big and tough to cook any other way.

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  • 2 Tbs. extra virgin olive oil (double if using fresh mushrooms)
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 (or more) cloves fresh garlic, chopped
  • 1/2 lb. fresh sliced mushrooms OR 1-2 cans sliced mushrooms, drained (opt.)
  • 1 to 2 very large, firm yellow squash, seeds removed and flesh chopped (See NOTE)
  • 3 cans diced tomatoes with juice
  • 1 small can tomato paste (opt.)
  • Large pinch (or more) crushed red pepper
  • 1 to 2 Tbs. Italian dried herb mix
  • Dash of balsamic vinegar (opt.)
  • Frozen or dried cheese tortellini, prepared
  • Shredded parmesan cheese

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In soup pot, sauté onion, bell pepper, garlic, and mushrooms until onion and bell pepper soften a little. Add squash, tomatoes, tomato paste (if you like thick sauce), 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 if you like a little zip. Toss with cooked tortellini and serve sprinkled with parmesan. Refrigerate leftovers and eat warm (add a little water) or cold the next day. Sauce may also be frozen for use later. Young, tender squash (3-4) may be used, but should be added about halfway through the cooking time. Enjoy!

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