Pasta / Vegetarian

Tortellini w/ yellow & green zucchini

Keeping it healthy before football season starts. Or as I call it: The Fattening.

It’s that period around Labor Day where football takes over and eating like a bastard becomes second nature. Unfortunately, I’m about 10 pounds heavier than I normally am at the start of the season, so I’m crash dieting before it happens. On the plus side, Gordon Ramsay’s Healthy Appetite is full of great ideas.

In this case, Gordon’s recipe seemed really empty to me. Yes, his was super healthy, but where he used dried rigatoni, I needed a little something extra, so I substituted fresh tortellini with spinach, and I used as much garlic as I wanted. Because garlic rules!


Recipe adapted from Gordon Ramsay’s Healthy Appetite
Serves 4-5

8 oz. fresh tortellini
salt and pepper
2 large green zucchini, diced
2 large yellow zucchini, diced
3-4 tbsp. olive oil
3-5 garlic cloves, crushed
fresh basil
fresh grated parmesan

Cook the pasta in boiling water or stock, and cook according to directions.

On another burner, heat some olive oil and crushed garlic for a minute, then add the zucchini with some salt and pepper. Pan fry over high heat for three to five minutes.

Drain the pasta, reserving some of the pasta water or stock. Toss the pasta with the zucchini and basil. Season to taste, and add a little pasta water or stock if too dry for your liking. Finish with parmesan cheese.



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