Cheese Tortellini with Pesto and Roasted Vegetables. Recipe

If you’re looking for a vibrant, soul-satisfying pasta dinner that comes together quickly and delivers on all fronts, Cheese Tortellini with Pesto and Roasted Vegetables is your new weeknight hero. Bursting with juicy, oven-kissed veggies, pillowy cheese-filled pasta, and bright, basil-kissed pesto, every bite feels like a celebration of summer—no matter the season.

Ingredients You’ll Need

Part of the magic of Cheese Tortellini with Pesto and Roasted Vegetables is just how straightforward, yet perfectly balanced, the ingredients are. Each one adds texture, flavor, or a pop of color, coming together for a lively dish that’s as beautiful as it is delicious.

• Zucchini & Yellow Squash: These mellow squashes soak up the olive oil and roast into sweet, tender coins—essential for that juicy veggie contrast.
• Red Bell Pepper: Its natural sweetness and vibrant color become even more pronounced in the oven.
• Red Onion: Roasting mellows the onion, adding richness and a pop of color without any harsh bite.
• Button Mushrooms: Thickly sliced so they stay meaty, they add a lovely earthy note.
• Grape or Cherry Tomatoes: Added late for a burst of juicy freshness—don’t skip these!
• Olive Oil: Gets the veggies golden and helps the pesto cling later.
• Salt & Freshly Ground Black Pepper: These basic seasonings make the veggies sing.
• Garlic: Just enough to infuse everything with mouthwatering aroma and depth.
• Refrigerated Three Cheese Tortellini: The cheesy pillows that make every bite a treat—choose your favorite brand.
• Fresh Spinach: Stirred in just until wilted, for a pop of green color and extra nutrients.
• Homemade or Store-Bought Pesto: Your basil bomb—use whichever you love, homemade or a quality jarred variety.
• Finely Shredded Parmesan Cheese: To sprinkle on top right before serving, bringing in extra richness and umami.

Variations

The best thing about Cheese Tortellini with Pesto and Roasted Vegetables? It’s the ultimate clean-out-the-fridge dinner. Don’t be afraid to play, tweak, or use up what you have—this recipe loves creativity!

• Switch Up the Veggies: Try roasted broccoli, asparagus, or eggplant for a new seasonal twist.
• Add Protein: Toss in cooked chicken, sautéed shrimp, or even canned chickpeas for extra heartiness.
• Go Vegan: Use vegan tortellini and pesto (or a dairy-free alternative) and skip the parmesan.
• Spice It Up: Add a pinch of red pepper flakes to the pesto or sprinkle over the finished dish for gentle heat.

How to Make Cheese Tortellini with Pesto and Roasted Vegetables

Step 1: Prep and Roast the Veggies

Preheat your oven to 425°F and grab your largest rimmed sheet pan. Arrange the zucchini, yellow squash, bell pepper, onion, and mushrooms in a single, even layer. Drizzle with olive oil, sprinkle generously with salt and pepper, and toss with your hands—it’s the best way to get every piece coated. Roast the veggies for 10 minutes to start building that irresistible caramelized flavor.

Step 2: Add Tomatoes and Garlic

After the first round of roasting, pull out the sheet pan and scatter the halved tomatoes and minced garlic over the softened vegetables. Give everything a gentle toss so the garlic has a chance to mingle and the tomatoes stay intact. Slide the pan back in the oven for another 10 minutes, letting the tomatoes burst and the veggies get even sweeter and more tender.

Step 3: Wilt the Spinach

When your veggies are perfectly roasted, sprinkle the fresh spinach over the hot vegetables. Toss carefully and pop the pan back in for just one minute—just long enough for the spinach to wilt without overcooking. This step keeps the spinach green and vibrant, adding a beautiful pop to your final bowl.

Step 4: Cook the Tortellini

While the veggies finish roasting, bring a big pot of salted water to a boil and cook the cheese tortellini according to the package instructions. (It’ll only take a few minutes!) Drain them well so your finished dish isn’t watery, but don’t forget to taste a tortellini or two for doneness—chef’s treat!

Step 5: Toss with Pesto & Serve

In a large serving bowl, combine the hot, drained tortellini with the freshly roasted vegetables and spoonfuls of pesto. Toss it all together gently so the pesto coats every bite and the cheese filling inside the pasta stays put. Taste, pepper generously, then finish with clouds of parmesan cheese. Serve your Cheese Tortellini with Pesto and Roasted Vegetables right away for best flavor.

How to Serve Cheese Tortellini with Pesto and Roasted Vegetables

Garnishes

A finishing sprinkle of extra parmesan is a must—its salty richness balances the veggie sweetness and cuts through the luscious pesto. For a fresh look, toss on a few torn basil leaves or a grind of black pepper. You can even scatter some toasted pine nuts for that classic Italian flair.

Side Dishes

This dish is hearty enough to be its own main event, but a piece of rustic garlic bread or a crunchy, lemony green salad alongside will take your Cheese Tortellini with Pesto and Roasted Vegetables to cozy new heights. If you want to round things out for company, add a bowl of olives or a crisp white wine.

Creative Ways to Present

For a family-style dinner, pour everything into a big, wide bowl and let everyone help themselves—nothing brings people together like a colorful pasta pile! Serving a crowd? Divide into small, shallow bowls and top with a drizzle of pesto and a parmesan shard for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheese Tortellini with Pesto and Roasted Vegetables in an airtight container in the fridge for up to 3 days. The flavors will deepen as they sit, but the tortellini may absorb some pesto, so toss with a splash of olive oil when reheating to bring everything back to life.

Freezing

While you can freeze the roasted vegetables and cooked tortellini separately, for best texture it’s ideal to assemble just before serving. If you do freeze leftovers, they’ll keep up to 1 month—thaw overnight in the fridge and refresh with a spoonful of fresh pesto when reheating.

Reheating

For the best results, reheat gently on the stove over medium-low heat with a splash of water or extra pesto to loosen things up. The microwave works in a pinch—just use short bursts and stir often so the pasta doesn’t dry out.

FAQs

Final Thoughts

Give Cheese Tortellini with Pesto and Roasted Vegetables a spot on your dinner table—you’ll fall in love with its ease, color, and hands-down deliciousness. It’s comfort food that feels like a little celebration, whether you’re feeding family or just treating yourself to a vibrant bowl of pasta goodness. Enjoy every bite!

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