Tortellini with Summer Squash & Fresh Thyme

• 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic
• 1  large yellow squash
• 1  large zucchini
• 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh lemon juice
• Kosher salt and ground black pepper
• 1/4 cup sliced almonds

PREPARE pasta according to package directions; drain, reserving 3/4 cup cooking water.

HEAT oil in large skillet over medium-high heat. Add garlic; cook for 30 seconds or until fragrant. Add yellow squash, zucchini and ¼ cup reserved water; cook, stirring occasionally, for 6 minutes or until vegetables are tender and golden. Add remaining water to skillet and scrape to loosen any brown bits.

ADD pasta, cheese, thyme and lemon juice to skillet; stir gently. Heat through. Season with salt and pepper. Top with almonds.