Summer Tortellini Salad

Summer is tragically over. Luckily there are still a few yellow squash and zucchini kicking around at the farmer's market and I decided to seize the opportunity for one more chance at one of my favorite summer recipes. The basil plant in my herb garden was still hanging on and goes so beautifully with this fresh summery dish. Elegant in its simplicity, this is a great quick weeknight option.Adapted from this recipe from cooking light. 

1 ~ 8 oz package of tortellini (I used local Silver Spring Maryland's La Pasta, delish!)

4 large basil leaves chiffoned

1 tablespoon lemon juice

1 medium yellow squash, sliced

1 medium zucchini, sliced

1 cup of frozen green peas

1 garlic clove, minced

3.5 tablespoons olive oil

Salt and Pepper to taste

Cook the tortellini for 4-5 minutes, don't let it overcook! Drain and add 1 tablespoon and a half of olive oil to avoid sticking. Add a tablespoon of olive oil to the pan and sautee the garlic for no more than a minute and a half or so. Add the zucchini and yellow squash and sautee until just about tender ~12 minutes. Then add the frozen peas to the pan the last 3 minutes of cooking. Toss together vegetables, pasta, lemon juice, basil, remaining olive oil, salt and pepper and serve.