golden tomato tortellini with pork and veggies

This particular recipe came about, when I found a jar of luchini golden tomato sauce, and an influx of yellow heirloom tomatoes.

And i loved the idea of using yellowish vegetables to round everything out.

The result was an epic weeknight pasta.

Ingredients:

4 Tbsp evoo

2 lbs ground pork

1 tsp sat

1/2 tsp pepper

1 tsp dried basil

1 onion, minced

4 celery ribs, diced

3 cloves garlic, minced

3 cups yellow cherry tomatoes

1/2 eggplant, sliced, salted, let sit, chopped

2 cups chopped cauliflower

1 yellow squash, halved and sliced

2 italian squash, halved and sliced

1 zucchini, halved and sliced

1 bunch italian parsley, leaves discarded

1/2 cup white wine

3 cups chicken stock

1 jar luchini golden tomato sauce

1 package 3 cheese tortellini, cooked according to package

Directions:

In a large dutch oven, bring evoo to shimmering over medium high heat.

Add sausage, salt, pepper, and basil. Cook until browned. Remove from pan.

Add onions and celery, sauté until softened.

Add tomatoes and garlic. Continuing to stir while sautéing.

Once tomatoes have burst, add in squash, cauliflower and eggplant. Sauté for 5 minutes until softened. Stirring to combine.

Add parsley, wine, and chicken stock. Bring to a boil.

Once boiling, reduce heat to low. Simmer for 20 minutes.

Add in jar of yellow tomato sauce. Stir to combine. Simmer for an additional 20 minutes.

Toss with cooked tortellini before serving.