Pesto Tortellini Salad

I found this recipe in one of my old issues of Cooking Light. I only modified it a bit to make use of what I had on hand.

4 cups zucchini (halved and thinly sliced)
2 cups sugar plum tomatoes (halved)
10oz package of fresh cheese tortellini
3 tbl prepared pesto
1 tbl bottled crushed garlic
olive oil cooking spray
kosher salt and pepper
parmiggiano reggiano (shaved)

Cook tortellini according to package directions.

While the torellini is cooking, cut the zucchini into thin half-moon slices and set aside. Next, halve or quarter the the sugar plum tomatoes, then set aside. Spray a large skillet with the cooking spray and set at medium heat. Add the crushed garlic and cook for 1-2 minutes. Add the the zucchini and sautee until tender (approximately 10 minutes), adding 1/4 teaspoon each of salt and freshly ground pepper.

When the tortellini is done, drain but reserve 1/4 cup of the liquid. Place the tortellini in a large bowl and add the zucchini. Toss gently to combine. Then, add the pesto, tomatoes, cooking liquid, and an additional 1/4 teaspoon each of salt and pepper (or more to taste). Toss gently to combine.

Serve with freshly shaved parmigianno reggiano.