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I was craving for some pasta, but 'light', 'tasty' and 'quick'...
Impossible?
Try this recipe, then tell me!



Basil and Zucchini Tortellini

Ingredients
200g spinach and ricotta cheese tortellini
4 baby zucchini with flowers
1 clove garlic
2 radicchio leaves
10 basil leaves
2 tbsp. grated parmesan
100g mozzarella
olive oil

Directions
Fry the garlic in olive oil, then remove it. Put the zucchini cut into thin slices and radicchio cut into stripes into the pan. Cook for 10 minutes medium heat, stirring.
Meanwhile bring a large pot of salted water to a boil, add tortellini and cook until al dente.
Put the zucchini flowers in the pan and cook two minutes.
Drain the tortellini well and put them in the pan with grated parmesan and basil leaves. Mix well.
Put the pasta in a oiled baking pan, cover with mozzarella and grill-bake for 5 minutes.

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This goes to Abby of Eat the right stuff who's hosting Vegetables, beautiful vegetables, an annual event for the UK National Vegetarian Week.

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