Quick Dinners:: Tortellini with Yellow Squash and Pesto

Going through my blog archives for great, easy dishes has been such a fun endeavor. Over the past few weeks, my goal has been to bring you simple dishes, so you don't have to add any extra stress to your life. I stumbled upon this tortellini recipe which has been in my arsenal since I was first married. That tells you how good it really is!Give it a try using fresh or store-bought pesto, and let me know what you think!

Tortellini with Yellow Squash and Pesto

serves 6-8

- 3 yellow squash cut into cubes

- 3 cloves garlic minced

- 4 tablespoons olive oil

- 1 16 oz. box tortellini pasta, either dried or fresh work great

- 1 cup toasted pine nuts

- 1 cup pesto (prepared is fine; I like the Cibo brand at Whole Foods)

- 1/2 cup freshly grated parmesan cheese

- salt and pepper

To prepare:

In a large skillet, add minced garlic, oil, and cubed squash. Saute until the squash is a golden brown.in a large pot filled with water cook pasta until al dente. Reserve 4 tablespoons of the pasta water, then drain.In a large serving bowl add the cooked squash, the pesto and toasted nuts. Add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. Mix thoroughly and serve with extra grated cheese.xx Annette