‘Tis the season for zucchini. Make the most of it in this light and summery salad where it’s just barely wilted. The splendor of this pasta recipe is in the contrast of textures and flavors. Brightened up with a hit of fresh lemon juice and studded with green peas, the salad features accoutrements that are delicate enough to let the pasta shine.
This 20-minute lunch can be prepared in advance and is easily portable; just keep it refrigerated until mealtime. Enjoy it warm, chilled, or at room temperature for a satisfying, fiber-filled main.
Active Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 cup)
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)
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