Pesto Tortellini and Zucchini Salad

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

1. Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.
2. 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.
3. 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.