Zucchini Tortellini

Name: Zucchini Tortellini
Yield: 4 to 6 servings
Ingredients: 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

December 9, 2011

Combine one filled pasta with one mild vegetable, and if you are lucky as I am, your kids might actually like this as much as you do! Serve this with fresh bread or focaccia and a platter of raw vegetables. Or, to make this a more sophisticated meal, serve with any of the mixed greens salads on pages 50 to 53, and some good wine.

Recipe notes

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