Spinach Cheese Tortellini with Zucchini, Mozzarella and Toasted Almonds
- 1 package BUITONI Refrigerated Spinach Cheese Tortellini (9 oz.)
- 2 tablespoons extra virgin olive oil
- 2 medium zucchini
- 1 clove garlic
- Salt and ground black pepper
- 1/2 cup mozzarella cheese balls or pearls
- Grated lemon peel
- Toasted sliced almonds
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.