Tortellini and Summer Squash
an adaptation of Pasta Pan Fried with Butternut Squash
3 squash, peeled and cubed (roughly 1 lb)
1 lb pre-made spinach tortellini, stuffed with cheese
Shredded Parmesean cheese
1/2 teaspoon each of:
Boil water in large pot and add tortellini. Cook for 2 minutes, until floating. While the water is boiling, pan fry the squash in 1 tablespoon of oil. Stir in seasonings. When tortellini is cooked, drain and combine with squash. Let cook until tortellini is a little crispy on the edges. Top with cheese and serve.