Tortellini salad with zucchini and peas

Delicious tortellini salad featuring tender zucchini and sweet peas, tossed in a flavorful dressing. Perfect for a refreshing meal or side dish.

Ingredients:

• 1 (9-oz.) pkg. refrigerated whole-wheat 3-cheese tortellini (such as Buitoni)
• ⅔ 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
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Small fresh basil leaves (optional)

Instructions:

1. Prepare the pasta following the instructions on the package, without adding salt and fat. During the last 6 minutes of cooking, toss in peas. Drain the pasta and peas, then let them cool for 10 minutes. Transfer them to a medium-sized bowl.
2. With a vegetable peeler, thinly slice the zucchini into long ribbons.
3. In a medium skillet, heat 1 1/2 teaspoons of oil over medium heat. Cook the garlic for about 30 seconds while stirring constantly. Remove the skillet from the heat and add the zucchini. Stir continually until the zucchini slightly softens, which should take around 1 minute. Add this zucchini mixture to the bowl with tortellini.
4. Mix together the lemon rind, lemon juice, salt, pepper, and the remaining 1 1/2 tablespoons of oil. Drizzle this mixture over the tortellini and zucchini, gently toss to coat everything. For extra flavor, you can sprinkle some basil on top.

Summary:

• Calories: 655 kcal
• Fat: 39 g
• Protein: 21 g
• Carbs: 61 g
• Potassium: 1820 mg
• Magnesium: 134 mg