Tortellini Salad With Zucchini and Peas
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 1 (9 ounce) package refrigerated whole-wheat 3-cheese tortellini
- 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 fresh ground black pepper
- 1 small fresh basil leaf (optional)
directions
- 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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