Servings: 2 portions
  • 9 oz Kite Hill Almond Milk Ricotta Tortellini
  • 2 tbsp olive oil
  • 3 large garlic cloves, thinly sliced
  • 1.7 lb zucchini
  • 1 tbsp lemon zest
  • 1/2 cup raw walnuts, roughly chopped
  • 2 tbsp lemon juice
  • 1 1/2 tsp salt or to taste
  • 1/2 tsp ground black pepper or to taste
  • 2 tbsp finely chopped parsley
Dinner for two? Simple ingredients combined for a winning dish ready to eat in less than 30 minutes.  All you need is a good vegetable peeler and a beautiful floral wine to go with this beauty, and your special guest will be impressed. 
I used the Kite Hill almond ricotta tortellini, but this recipe works well with some fun and colorful short pasta too. It looks like a lot of zucchinis, but as we make ribbons, we do not use the core, so we start with 1.7 lb (750g) to finish with about 1 lb (454g) of zucchini ribbons. Lately, I have been obsessed with making ribbons of everything! They make any dish look pretty and add so much texture!
Save the zucchini cores, chop them into 1-inch (2cm) slices, drizzle with olive oil, sprinkle with ground black pepper, salt and roast at 380F (193C) for 15 minutes to make a great addition to salads.
  • Cook pasta in a large pot of boiling water, according to package instructions, until “al dente” (tender but still firm to the bite). Drain.
  • Trim the ends of the zucchinis. Using a vegetable peeler, use it on the length of the zucchini to get long ribbons. Repeat the process all around the zucchini until you get to the core. Save the core for something else – see the note above.
  • Preheat the oven to 380F (193C). Toast the walnuts for 5 minutes or until fragrant. Remove from oven.
  • Simmer the garlic in olive oil for two minutes in a large skillet over very low heat. Make sure to use very low heat to infuse the olive oil with garlic without burning or browning. Bring the heat to medium-high, add the zucchini ribbons and sauté for 4 minutes, carefully tossing them with tongs to keep their shape. Add black pepper and the remainder of the salt. Do not go over than 4 minutes, or the zucchinis will overcook.  Add lemon zest, and tortellini, and cook for one more minute. Remove from stove, add walnuts, lemon juice, and toss to combine. Serve it garnished with chopped parsley.