Description
Delicious cheese tortellini with pesto and a variety of roasted vegetables, this recipe is a perfect blend of flavors and textures.
Ingredients
Units
Scale
Roasted Vegetables:
- 2 medium zucchini, ends trimmed, sliced into half moons
- 2 medium yellow squash, ends trimmed, sliced into half moons
- 1 red bell pepper, diced into 3/4-inch squares
- 1/2 large red onion, diced into 3/4-inch squares
- 8 oz. button mushrooms, sliced fairly thick
- 1 (10.5 oz) pkg. grape or cherry tomatoes, halved
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
Other Ingredients:
- 1 (20 oz) pkg. refrigerated three cheese tortellini
- 4 cups (4 oz) fresh spinach
- 2/3 cup homemade or store-bought pesto
- Finely shredded parmesan cheese, for serving
Instructions
- Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion, and mushrooms on a baking sheet. Drizzle with olive oil, season with salt and pepper, toss to coat.
- Roast the veggies for 10 minutes. Add tomatoes and garlic, toss, and roast for another 10 minutes or until tender.
- Add spinach to the roasted veggies and roast for 1 more minute.
- Cook tortellini according to package instructions. Drain and transfer to a large bowl.
- Combine tortellini with roasted veggies and pesto. Season with salt and pepper, toss to coat.
- Serve warm, topped with parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
