Tortellini Salad With Zucchini & Peas
July 26, 2021
"This recipe uses thin shaved pieces of zucchini, one of the prettiest ways to serve it I think!"
- Serving Size: 1 (164.4 g)
- Calories 273.8
- Total Fat - 18.7 g
- Saturated Fat - 8.4 g
- Cholesterol - 35.7 mg
- Sodium - 759.8 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2 g
- Sugars - 3.4 g
- Protein - 19.6 g
- Calcium - 597.8 mg
- Iron - 0.8 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.1 mg
Cook the pasta according to the package directions, omitting salt and oil; add the peas for the last 6 minutes of cooking time.
Drain, and let cool for 10 minutes; place the pasta and peas in a medium bowl.
Using a vegetable peeler, have the zucchini into ribbons.
Heat 1 1/2 teaspoons oil in a medium skillet over medium heat. Add the garlic, and cook, stirring constantly for 30 seconds. Remove from the heat.
Add the zucchini, stir constantly until the zucchini is slightly softened, about 1 minute.
Add the zucchini and garlic mixture to the tortellini mixture.
Combine the lemon zest, juice, salt, pepper and remaining 1 1/2 tablespoons oil. Drizzle over the tortellini mixture and toss to coat. Sprinkle with basil leaves if desired.
Tips & Variations
No special items needed.