Tortellini and Summer Squash

Last weekend, we wanted something easy, light and tasty, so I flipped through my past recipes and found a recipe I made last year, Pasta Pan Fried with Butternut Squash. Since this is really a more "fall" recipe, I changed it up a bit, but used the same preparation technique. It was delicious.

Tortellini and Summer Squash
an adaptation of Pasta Pan Fried with Butternut Squash

Ingredients
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:
oregano
rosemary
salt
pepper
marjoram

Directions



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.