Uncle Mark's Tortellini (Tortellini with Herbs and Sun-Dried Tomatoes)

Our little chef's helper has finally fallen from grace... he has his first cold. Welcome to the great big world, little man. It's a germ ridden place.

Surprisingly, he's taking his cold in stride. Still happy, smiling and eager to eat. His only complaint is when I wipe his nose. But in all fairness, would you like someone to wipe your nose?! No thanks. If he had better hand-eye-nose coordination, I would let him do it himself. 8 months is a little young for that though (wink)!

For the road to recovery, I'm sharing an absolutely delicious, healthy dinner that everyone should make this weekend. Fresh herbs, some cheese protein, some pasta carbs... what's not to like?!

It's pretty darn fast to make, and it will be eaten even faster. If you start feeling a little run down, this should perk you right up! Might not cure a cold, but it works wonders in other ways. Your tummy will thank you.

Tortellini with Herbs and Sun-Dried Tomatoes
from Uncle Mark

1 cup chopped fresh herbs (basil, oregano, and parsley)
1/4 cup sun-dried tomatoes packed in oil (drained)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
12 ounces cheese tortellini
About 1/3 cup Parmesan cheese, or to taste

In a large bowl, combine herbs, sun-dried tomatoes, garlic and olive oil.

Bring 4 quarts of water to a boil in a large covered pot. Add 2 teaspoons salt, if you like. Add pasta, stir, and partially cover the pot until water returns to a boil. Immediately remove cover, stir again, and cook pasta just until al dente.

Just before draining the pasta, ladel out 1/4 cup pasta water and pour over herb mixture. Drain remaining water from pasta.

Add drained pasta to herb mixture. Toss well with tongs or large spoons to mix thoroughly. Sprinkle on Parmesan cheese and toss again. Yields 4-6 servings.

Guten appetit!