Tortellini With Butternut Squash, Artichoke Hearts And Pecorino

From “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas.

12 ounces tortellini

1-pound piece butternut OR kabocha squash OR sugar pumpkin, seeded

1 cup red cherry tomatoes, halved

1 (6-ounce) jar marinated artichoke hearts, cut into 1/2 -inch chunks

1/3 cup olive oil

1/3 cup freshly grated Pecorino Romano cheese

1/2 cup toasted pine nuts OR pistachios

Bring a large saucepan three-fourths full of lightly salted water to a boil. Add tortellini and cook until al dente, 10 to 12 minutes.

Meanwhile, place squash in a baking dish, cover with plastic wrap, and microwave on high power 7 to 8 minutes, or until tender when pierced with a knife. Scoop out flesh and cut into 3/8 -inch dice.

Drain pasta and turn into a warmed bowl. Add squash, tomatoes, artichoke hearts, oil and cheese. Toss to mix and sprinkle with nuts. Serve hot as an entree or at room temperature as a salad entree. Makes 8 servings.

Per serving: 312 calories; 18 g fat (4 g saturated fat; 52 percent calories from fat); 30 g carbohydrates; 26 mg cholesterol; 251 mg sodium; 10 g protein; 4 g fiber.