A yummy and healthy pasta dish with an infusion of seasonal flavors. The rainbow tortellini looks appealing and fun for the kids, and the fresh squash just ties everything together!
|1/2||Small butternut squash, peeled and diced into ½” (1.25 cm) cubes|
|1 Pkg||(350 g) Olivieri® Rainbow Tortellini|
|1/4 cup||(60 mL) Unsalted butter|
|1 tbsp||(15 mL) Fresh sage leaves, roughly chopped|
|Salt and pepper|
|3 tbsp||(45 mL) Freshly grated Parmesan cheese|
HEAT a large pot of salted water to a boil. Add the cubed squash and cook for 10-12 minutes or until fork tender but not soft. Remove from the water using a slotted spoon and set aside.
ADD pasta to the boiling water and cook for 4 minutes. Drain well and set aside.
HEAT butter in a large skillet over medium-high until frothy and sizzling, about 1 minute. The butter will brown and have a nutty fragrance. Remove from heat. Toss tortellini, squash and sage in a large serving bowl. Drizzle with browned butter; divide into four serving dishes and serve with freshly grated parmesan cheese. Season with salt and pepper to taste.
Try roasting the squash rather than boiling it. Drizzle with olive oil, season with salt and pepper and roast in a 350°F (180°C) oven for 15 min or until tender.
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