Summer Tortellini, Recipe Summer Tortellini

Posted the 18/09/2008 06:08:00 By The Open Pantry (Visit website)

Okay bear with me for just a second while I gush about my sweet hubby . . . to say that school has been more than a little stressful this semester would be the understatement of the century for me right now, but my guy has been a trooper everyday . . . in fact I came home from a work meeting tonight (knowing that hours worth of homework was waiting for me) and my handsome man had cleaned the kitchen like a champ! It was just super welcome so I have to say thanks hottie(!!!) for your skills and for eating your veggies!
Okay onto the d-lish Summer Tortellini! Thank you Aunt Carol for sharing the wealth of your garden with us! I just LOVE fresh veggies! Especially when you grow them yourself and look forward to all of the things that you will make with them! (hint Mom: you should grow Jalapenos to make jelly with next year!)
This little jewel of a concoction was a "Pan Toss": where you toss what you have on hand into a pan and it makes something incredible! It really was a delight to make and eat! I just love adding colorful veggies to pasta! It is the best! Especially when they are not "canned soup" mushy, but have a little crunch to them! (oh baby, oh baby!) This dish is like eating sunshine! Enough said!
Summer Tortellini
Recipe by: Emily
1 lb Sausage, (Use your fav, I like the lower fat Jimmy Dean myself, I am not a big italian sausage fan but it too would be good! My hubby would say its meat, whats not to like?)
2-3 Crookneck Squash, cut into bite size chunks
1 (14.5) can Italian Stewed Tomatoes
1/2 Red Onion, coarseley chopped
8 oz package 4 cheese Tortellini, (or whatever pasta you have handy)
1/2 cup Alfredo Sauce
1/4 cup Roasted Red Peppers, chopped
1 clove minced Garlic
Salt
Pepper

Brown the sausage in a large sauce pan. Cook the pasta according to package directions. While pasta is cooking and sausage is browning prep the veggies. Once the sausage is no longer pink and beginning to brown add the onion and garlic, cook for 3-4 minutes then add the squash. Cook meat and veggie mixture until the squash begins to soften slightly. Add the canned tomatoes, alfredo sauce, and roasted red peppers. Add the cooked tortellini and cook for about 2 minutes. Season with Salt and pepper, serve with a sprinkling of Parmesan cheese and freshly chopped grape tomatoes to garnish! Enjoy the fruits of your labor!