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.
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
How to Make It
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.
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