How to make
In a little olive oil, fry a clove of garlic that you've cut in 2 or 3 pieces, then remove from the oil and add the zucchini, peeled and grated. Leave it to braise in the oil, then cover with a lid to saute.
If there is too much water, leave the pot uncovered. Stir occasionally until the zucchini becomes tender and taste to see if it is ready. Add salt and the cream and stir just a little while longer on very low heat.
Add the boiled tortellini and mix well, then sprinkle with black pepper.
