Pesto Tortellini and Zucchini Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons bottled garlic minced
• 18 ounce three-cheese tortellini fresh
• 2 tablespoons parmesan cheese shredded
• 3 tablespoons pesto prepared
• 2 cups plum tomatoes chopped ( 4 tomatoes)
• 0.5 teaspoon salt 
• 4 cups zucchini halved thinly sliced ( 2 zucchini)

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add the garlic and zucchini, and saut 5 minutes or until zucchini is tender.
4. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.
5. Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl.
6. Drizzle over pasta, tossing gently to coat.
7. Sprinkle with cheese.