I was inspired by these lovely yellow and orange tomatoes.  It’s rare to see these in our groceries in Juneau, and they begged to be used in something unusual.

And it was fortuitous that I bought them, because soon after an impromptu dinner party was thrown.

Ingredients:

2 yellow tomatoes
2 orange tomatoes
2 red tomatoes
2 medium crowns of fresh broccoli
1 zucchini
3 shallots, diced
2 packages Buitoni refrigerated mixed cheese tortellini
Gourmet Garden Mediterranean Spice Blend
olive oil
shredded asiago cheese

How I made it:

Chop the tomatoes, reserving only the outside flesh (no seeds or goo). Cut the broccoli into small florets. Slice the zucchini into not-too-thin round slices.

Bring a large pot of salted water to a boil. While the water is heating, saute the shallots in olive oil over medium heat.  Add the tomatoes and 1 tsp of the Mediterranean spice blend.  Combine gently. And turn the heat down just a little.

Add the broccoli to the boiling water first, then the pasta.  Let cook until the tortellini float to the top and the broccoli is bright green (just blanched).  You may need to remove the broccoli with a slotted spoon before the pasta is done so that it doesn’t get smushy (timing is everything).

While the pasta and broccoli is finishing, add the zucchini to the tomato mixture and cook until just heated through.

Drain the pasta and broccoli and transfer to a large serving bowl. Add the tomato mixture and toss gently.  Add another 1 tsp or so of the Mediterranean spices and combine gently. Top with a handful of shredded asiago cheese and serve.

How it turned out:  

Seconds, please!

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