'Tis the season for zucchini. Make the most of it in this light and summery salad where it's just barely wilted. The splendor of this pasta recipe is in the contrast of textures and flavors. Brightened up with a hit of fresh lemon juice and studded with green peas, the salad features accoutrements that are delicate enough to let the pasta shine. This 20-minute lunch can be prepared in advance and is easily portable; just keep it refrigerated until mealtime. Enjoy it warm, chilled, or at room temperature for a satisfying, fiber-filled main.
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.