Tortellini with Garden Pasta Sauce
Ingredients
- 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
Directions
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!
