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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Cook the tortellini according to package directions, drain, and return to the pot.

　　

Step 2

Meanwhile, heat 1 1/2 tablespoons of the oil in a large skillet. Add the garlic and zucchini and sauté over medium heat until the zucchini is tender-crisp to your liking.

　　

Step 3

Combine the cooked pasta and zucchini mixture in a serving container. Add the remaining tablespoon of olive oil along with the Parmesan cheese and toss together. Season with salt and pepper, toss again, and serve.

　　

nutrition information

Step 4

Calories: 342

　　

Step 5

Total Fat: 15g

　　

Step 6

Protein: 15g

　　

Step 7

Carbohydrate: 39g

　　

Step 8

Cholesterol: 31mg

　　

Step 9

Sodium: 392mg

　　The Vegetarian 5-Ingredient Gourmet