Zucchini Tortellini

• One 16-ounce package ricotta or tofu tortellini
• 2 1/2 tablespoons extra-virgin olive oil
• 3 to 4 garlic cloves, minced
• 4 small zucchini, sliced
• 1/3 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
• Salt and freshly ground pepper to taste

1. Cook the tortellini according to package directions, drain, and return to the pot.
2. Meanwhile, heat 1 1/2 tablespoons of the oil in a large skillet.
3. Add the garlic and zucchini and saute over medium heat until the zucchini is tender-crisp to your liking.
4. Combine the cooked pasta and zucchini mixture in a serving container.
5. Add the remaining tablespoon of olive oil along with the Parmesan cheese and toss together.
6. Season with salt and pepper, toss again, and serve.
7. Calories: 342
8. Total Fat: 15g
9. Protein: 15g
10. Carbohydrate: 39g
11. Cholesterol: 31mg
12. Sodium: 392mg

tortellini, extravirgin olive oil, garlic, zucchini, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/zucchini-tortellini-372771 (may not work)