Quick Tortelinni

The other night I was feeling rather peckish, and looked aimlessly into my fridge. There I discovered some leftover cooked tortelini, giving me a flash of inspiration.

A lovely creamy tomatoey sauce to go with it. I dig out half of a zuchinni, the last four remaining mushrooms, a little ginger; because I was out of garlic, and put my hand onto the jar of tomato paste.

I heated the tortelinni in the microwave on medium high, while I slided the mushies, finely diced the ginger and julienned the zuchinni. Remembering the importance of having ingredients of a similar size so they cook at the same time; but they don't have to be the same shape.

I sauted the vegies, with a little oil; oh and I just remembered I also had a rasher of bacon which I diced and added. I added two dessertspoons of the tomato paste and allowed to cook off for awhile. Add water to make a sauce and then the pasta.

To finish off I added pepper and salt to taste, along with fresh herb, but dried will do. And then a little milk to create the creamy sauce.

Cover and allow the tortelinni to heat through.

To Serve:

I garnished with some fresh herbs that I have growing on the balcony and an olive or two. If you don't have a fancy cheese - cheddar will do.

Hey; you're not trying to impress anyone for this one.