Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 cup)

'Tis the season for zucchini. Make the most of it in this light and summery salad where it's just barely wilted.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.

Step 2

Using a vegetable peeler, shave zucchini into ribbons.

Step 3

Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.

Step 4

Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.

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