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

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

Callie Nash
Recipe by Cooking Light June 2017

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

302 calories; fat 14g; saturated fat 3.2g; mono fat 6.8g; poly fat 1.6g; protein 12g; carbohydrates 34g; fiber 7g; cholesterol 39mg; iron 2mg; sodium 561mg; calcium 115mg; sugars 5g.
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