 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
At this time of year, I like to look ahead to gardening season. Summer in New Hampshire brings plenty of fresh zucchini and squash...one year I had so much that I was searching for different ways to prepare it, and that's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. Ingredients:
1 package (10 ounces) refrigerated cheese tortellini |
1 tablespoon olive oil |
1 small zucchini, diced |
1 yellow squash, diced |
1 onions, diced |
1 sweet red pepper, diced |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup half-and-half cream |
Directions:
1. Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender.
2. Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
3. Bake, uncovered, at 375° for 20 minutes or until heated through. Yield: 6-8 servings.
|
|