Pesto Tortellini and Zucchini Salad

recipe
Serve this fragrant, colorful salad with warm whole wheat rolls and precut fresh cantaloupe or honeydew melon. Look for fresh tortellini in the refrigerated section of your supermarket. You can substitute yellow squash for zucchini.

Yield:

6 servings (serving size: about 2 cups pasta mixture and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 336
Caloriesfromfat 30 %
Fat 11.2 g
Satfat 4.4 g
Monofat 4.4 g
Polyfat 1 g
Protein 14.9 g
Carbohydrate 45.9 g
Fiber 3.3 g
Cholesterol 39 mg
Iron 2.1 mg
Sodium 586 mg
Calcium 220 mg

Ingredients

2 (9-ounce) packages fresh three-cheese tortellini
Cooking spray
2 teaspoons bottled minced garlic
4 cups zucchini, halved and thinly sliced (about 2 zucchini)
2 cups chopped plum tomato (about 4 tomatoes)
3 tablespoons prepared pesto
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shredded Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the garlic and zucchini, and sauté 5 minutes or until zucchini is tender. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.

Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheese.

Note:

Michele Powers,

Cooking Light

July 2005
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