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| Tortellini with Vegetable Sauce 1 medium onion (1/2 cup) chopped
1 stalk celery, sliced
2 cloves garlic, minced
1 tablespoon of butter or margarine
2 pounds of ripe tomatoes, peeled and chopped or one 28 ounce can of tomatoes, cut up
1 cup of sliced fresh mushrooms
1/2 cup of chopped green sweet pepper
1 tablespoon of snipped fresh sage or 1 teaspoon of dried sage, crushed
1/2 teaspoon of sugar
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 small yellow summer squash or zucchini, cut into 1/2 inch pieces
One 8 ounce package of dried tortellini or one 9 ounce package of refrigerated tortellini or a 9 ounce package of refrigerated ravioli |
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For the sauce, in a large saucepan cook the onion, celery and garlic in butter or margarine until tender. Stir in the fresh or undrained canned tomatoes, mushrooms, green pepper, sage, sugar, salt and pepper. Bring to boiling, reduce the heat. Simmer, uncovered for 40 minutes. Stir in the summer squash or zucchini into the tomato mixture. Cook about 5 minutes more or until the sauce is at the desired consistency and the squash is tender. Meanwhile, cook the tortellini according to the package directions. Drain. Toss the tortellini with sauce. Makes 4 servings Italian Cookbooks |
