Spinach Cheese Tortellini With Zucchini, Mozzarella And Toasted Almonds - cooking recipe

Ingredients

1 (9 ounce) package BUITONI(R) Refrigerated Spinach Cheese Tortellini
2 tablespoons extra virgin olive oil
2 medium zucchini, sliced into long ribbons with vegetable peeler or knife
1 clove garlic, finely chopped
Salt and ground black pepper
1/2 cup mozzarella cheese balls or pearls
Grated lemon peel
Toasted sliced almonds

Preparation

Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.