Tortellini with Butternut Squash and Broccoli Sauce
Directions
- Peel squash then cut in half and scoop out seeds. Cut into large dice.
- Heat oil in sauce pan and add, squash, onion and garlic. Add nutmeg, basil, salt and pepper. Cover and cook over medium heat for about 15-20 minutes.
- Add stock and bring to a boil. Add broccoli and parsley and simmer for 1 hour.
- Add tortellini and cook for 1 minute to re-heat pasta then serve.
- Garnish with walnuts.
Ingredients
- 1 tsp. basil, dried
- 12 oz. broccoli, florets
- 1/8 tsp. nutmeg, ground
- 10 oz. onion(s), Vidalia
- 3 Tbsp. parsley, fresh flat leaf
- 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tsp. Roma® Black Pepper, Ground
- 1 oz. Roma® Oil, Olive
- 12 oz. Roma® Tortellini, Cheese, vegetarian (cooked)
- 1 tsp. salt, kosher
- 1 squash, butternut
- 8 oz. vegetable stock
- 4 oz. walnuts, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
