Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light July 2005


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

336 calories; calories from fat 30%; fat 11.2g; saturated fat 4.4g; mono fat 4.4g; poly fat 1g; protein 14.9g; carbohydrates 45.9g; fiber 3.3g; cholesterol 39mg; iron 2.1mg; sodium 586mg; calcium 220mg.