July 2005 I was looking for a recipe that would use up my soon to be overabundance of zucchini (as it takes over my garden!) and the latest edition of Cooking Light (July 2005) had some ideas.  I recommend just buying the issue, it has so many recipes!  Something for everyone.  There is an interesting article about former President Jefferson's gardening from the early 1800's. Pesto Tortellini and Zucchini Salad 2 (9-ounce) packages fresh three cheese tortellini Cooking Spray 2 tsp minced garlic 4 cups zucchini, halved and thinly sliced (about 2 zucchini) 2 cups chopped plum tomatoes (about 4) 3 Tbsp prepared pesto 1/2 tsp salt 1/4 tsp or more freshly ground black pepper 2 Tbsp Parmesan cheese Directions: Cook pasta according to package directions; omitting salt and fat; drain. Reserve 1/4 cup cooking liquid. While pasta cooks, heat a large non-stick skillet over medium high heat. Coat pan with cooking spray. Add the garlic and zucchini, and saute for 5 minutes or until zucchini is tender. Combine pasta, zucchini mixture and tomato in a large bowl, tossing gently to coat. Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheese. Makes 6 servings (about 2 cups pasta mixture with a sprinkle of cheese) Calories: 336 Fat: 11.2 grams (Sat 4.4, Mono, 4.4, Poly 1) Protein: 15 grams Carbs: 46 grams Fiber: 3.3 grams (will be higher if you find wheat pasta) Chol: 39 mg Sodium: 586 mg From Cooking Light, July 2005 issue Just buy the issue, it has something for EVERYONE!! Had a hard time deciding Archived Recipes Copyright 2002-2005 - Lisa Merrill