Tortellini Salad With Zucchini And Peas - cooking recipe

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)

Preparation

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.