Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds Recipe

Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds Recipe

  • 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
  1. Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
  2. 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.
  3. 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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