Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    sliced green onions -- with tops
   1      teaspoon      fresh thyme leaves -- minced
   1      teaspoon      fresh savory -- minced
   1      teaspoon      fresh parsley -- minced
   1      teaspoon      fresh chives -- minced
   1      clove         garlic -- minced
                        salt and pepper -- freshly ground
   2      tablespoons   extra virgin olive oil
     1/2  cup           sun-dried tomatoes
                        boiling water
   1      pound         tortellini pasta
                        your choice of stuffing
   8                    baby scallop squash
   8                    baby zucchini squash
     1/3  cup           vegetable broth

Preparation:

Toss scallions, thyme, savory, parsley, garlic, chives, salt, pepper and olive oil. Let stand 30 minutes. Soften the (sun- or oven-) dried tomatoes by covering them with boiling water and letting sit for 2 minutes. Drain, slice thinly crosswise, and set aside. Cook tortellini in a large pot of boiling water until they rise to the surface. Drain and toss with half of the herb mixture. Keep warm. Slice the squash thinly crosswise. In a nonstick skillet, heat the other half of the herb mixture over medium heat and cook the tomatoes and squash for 3 minutes, stirring occasionally. Add the broth and simmer over low heat for 2 minutes. Toss the vegetables with the pasta and serve immediately. Garnish with fresh nasturtium flowers and leaves (well cleaned).