'Tis the season for zucchini. Make the most of it in this light and summery salad where it's just barely wilted.
1 (9-oz.) pkg. refrigerated whole-wheat 3-cheese tortellini (such as Buitoni)
2/3 cup frozen peas
2 medium zucchini
2 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon grated lemon rind plus 1 Tbsp. fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Small fresh basil leaves (optional)
Est. added sugars 0g
How to Make It
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.
Using a vegetable peeler, shave zucchini into ribbons.
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.
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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