Recipe: Pesto Tortellini and Zucchini Salad

PESTO TORTELLINI AND ZUCCHINI SALAD

2 packages (9-ounces each) fresh three-cheese tortellini or equivalent amount frozen tortellini
2 teaspoons bottled minced garlic
4 cups zucchini, halved and thinly sliced (about 2 zucchini)
2 cups chopped plum tomato (about 4 tomatoes)
3 tablespoons prepared pesto
1/4 teaspoon freshly ground black pepper
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the garlic and zucchini, and saute 5 minutes or until zucchini is tender.

Combine pasta, zucchini mixture, pesto, pepper and tomato in a large bowl, tossing gently to coat. Sprinkle with cheese.

Yield: 6 servings (serving size: about 2 cups pasta mixture and 1 teaspoon cheese)
Source: University of Kentucky Health and Wellness Program, 1995