A refreshing summer/spring pasta salad from Cooking Light.
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)
Cook pasta according to package directions; add peas for the last 6 minutes (I actually just defrosted my peas and stirred them in cold). 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.