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  Zucchini Tortellini



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2 Tablespoons olive oil
1 onion, cut into thin strips
2 cloves garlic, smashed and chopped
3 cups zucchini, cut into bite-sized chunks
4 cups no-chicken or veggie broth
1/2 cup dry sherry or water
1 cup dry tortellini
1 cup grape tomatoes, halved
1/2 cup italian or thai basil, torn into pieces
Toppings: red wine vinegar, fresh basil, shredded parmesan, freshly ground black pepper

Heat large covered pot on medium-high heat and then add olive oil. Stir in onion to
coat with oil and reduce heat to low. Cook onions slowly until sweet and translucent. Add
garlic and zucchini, raise the heat to medium-high, and sauté until zucchini is just tender.
Pour broth and sherry into the pot, raise the heat to high and bring liquid to a boil. Add
tortellini, stir well, reduce heat to low and simmer for 10-15 minutes, until tortellini are tender.
Stir in tomatoes and basil, simmer 5 minutes. Serve hot with choice of toppings.

Copyright © 2010 Stefanie Samara Hamblen