Tortellini with Vegetable Sauce
Cheese tortellini tossed in an Italian-style vegetable-laden tomato sauce.
1 medium onion, chopped
1 stalk celery, sliced
2 garlic cloves, finely minced
1 tablespoon butter
2 pounds ripe tomatoes, peeled and chopped (3 cups), or 1 (28-ounce) can diced tomatoes
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon salt
Freshly ground pepper to taste
1 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 (8-ounce) package dried cheese tortellini or 1 (9-ounce) package refrigerated cheese tortellini
- For sauce, in a large saucepan, cook onion, celery and garlic in butter until tender. Stir in fresh or undrained canned tomatoes, mushrooms, bell pepper, sage, sugar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 40 minutes.
- Stir summer squash or zucchini into tomato mixture. cook about 5 minutes more or until sauce is desired consistency and squash is tender.
- Meanwhile, cook the tortellini according to package directions. Drain. Toss tortellini with sauce.
Makes 4 servings.