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Saturday, April 2, 2016

spinach cheese tortellini with zucchini, mozzarella and toasted almonds

Ingredients

  • Servings: 3
  • 1 (9 ounce) package buitoni® refrigerated spinach cheese tortellini
  • 2 tablespoons extra virgin olive oil
  • 2 medium zucchini, sliced into long ribbons with vegetable peeler or knife
  • 1 clove garlic, finely chopped
  • salt and ground black pepper
  • 1/2 cup mozzarella cheese balls or pearls
  • grated lemon peel
  • toasted sliced almonds

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • prepare pasta according to package directions. drain, reserving 1/2 cup cooking water. while pasta is cooking, prepare zucchini mixture.
  • heat oil in large skillet over medium-high heat. add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. season with salt and pepper.
  • add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. serve garnished with grated lemon peel and sliced almonds.

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