Warm Tortellini And Vegetable Salad

• 1 (9-ounce) package fresh three-cheese tortellini
• Cooking spray
• 1 teaspoon bottled minced garlic
• 2 small zucchini, halved lengthwise and thinly sliced (about 2 cups)
• 1 cup chopped plum tomato
• 1 1/2 tablespoons commercial pesto
• 1/8 teaspoon salt
• 2 tablespoons preshredded fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; saute 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.
3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.
4. Young Chefs can:
5. Measure thinly sliced zucchini
6. Sprinkle cheese
7. Older Chefs can:
8. Help saute zucchini with adult supervision
9. Pour pesto mixture over pasta mixture

cooking spray, garlic, zucchini, tomato, commercial pesto, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/warm-tortellini-vegetable-salad (may not work)