Cherry tomatoes are still ripening in southern Wisconsin, even as the weather turns cooler.
We returned from the Florida Keys to find temperatures dipping into the 50s at night, but our plants were full of ripe red and orange cherry tomatoes, we had some zucchini growing and the parsley remained bushy and vibrant.
I used the vegetables and herbs to throw together a quick pasta sauce for dinner that night. After all the rich foods and key lime pie we had been eating on vacation, a lighter meal hit the spot.
Mushroom Tortellini with Zucchini and Cherry Tomatoes
1 pound frozen mushroom tortellini
4 cups cherry tomatoes, wash and slice in half
2 small zucchini, chopped
1 small onion, quartered and sliced
1/3 cup cheap Merlot
1 tablespoon olive oil
Fresh ground pepper
About 2 tablespoons fresh, flat-leaf parsley, chopped
Put 4 quarts of water in a pot with some kosher salt. Bring the water to a boil. Add the tortellini and cook it for about 6 minutes once the water returns to a boil. You want the pasta a little under-done.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onions and cook until translucent. Add the zucchini and continue cooking until it starts to turn translucent. Add the cherry tomatoes and cook until they begin to release their juice. Add the wine, parsley and salt and pepper to taste.
Add the tortellini to the vegetables in the frying pan and continue cooking for a couple of minutes, until the tortellini is done.