Tortellini with Pesto and Roasted Veggies

04.22.2016

Tortellini with Pesto and Roasted Veggies | Cooking Classy

Three of my favorite things collide here to make one incredible entree you’ll want to make again and again! Cheesy tortellini is always delicious, plus the refrigerated store-bought kind is the perfect shortcut to any meal. Pesto adds fresh flavor to anything and you can never go wrong with roasted vegetables. So let’s combined the three to get this truly tasty yet easy to make dish – Tortellini with Pesto and Roasted Veggies. My whole family loved this and I loved that it was a great way to pack the vegetables into our dinner. I also love that it’s basically a meal in a bowl so I don’t need to worry about making more sides and what not (although I’m sure no one would be complaining about some fresh garlic bread to go with this).

We all get in weeknight dinner ruts sometimes and can’t quite figure out what to make, well look no further because weeknight meals just got a lot more exciting with this cheesy, flavorful, veggie packed pasta dish! With all the fresh vegetables soon to be in season this summer I know I’ll be making this one time and time again, especially considering everyone loved it! I’m already dreaming about when I’ll get to eat it again. Put it on the menu this week, it’s destined to be a hit!Be sure to check out the Homemade Pesto recipe I shared a few days ago if you are wanting to make it fresh for this recipe (plus I shared the tip to keep it vibrantly green for days, life changing I tell you :)).

Tortellini with Pesto and Roasted Veggies | Cooking ClassyTortellini with Pesto and Roasted Veggies | Cooking Classy Tortellini with Pesto and Roasted Veggies | Cooking Classy Tortellini with Pesto and Roasted Veggies | Cooking ClassyTortellini with Pesto and Roasted Veggies | Cooking Classy

Tortellini with Pesto and Roasted Veggies

Yield: About 6 servings

Tortellini with Pesto and Roasted Veggies

Ingredients

  • 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
  • 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

Directions

  • Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted. While veggies are roasting cook tortellini according to directions listed on package and drain.
  • Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with parmesan cheese.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/tortellini-with-pesto-roasted-veggies/

17 comments

  • Anna @ Crunchy Creamy Sweet: Beautiful! This would be perfect to take on a Summer picnic! April 23, 2016 at 8:08am Reply

  • SaraLily: Mmmm is there anything roasted veggies can’t make delicious? NOPE! I think not! This looks amazing! And so simple! April 25, 2016 at 9:22am Reply

  • Maryline: I made it today, it is really good. We love your recipes, thank you so much for giving me new ideas all the times. May 4, 2016 at 6:08pm Reply

  • Crystal: I just started meal prepping and I am looking for meals to make and can be reheated a few days later. I only want to make 4 meals at a time. I think that is the longest I could go with a meal. Do you think this would be good in the fridge for a day or two as a prepared meal in individual containers? May 16, 2016 at 9:48am Reply

  • Emely: I tried this meal tonight and it was so amazing! It is definitely something I would make weekly especially since I am a college student and it does not require a lot of time to prepare. June 15, 2016 at 11:28pm Reply

  • Stacy: Sounds yummy and I can’t wait to make it, but How many calories are in a serving? June 30, 2016 at 12:08pm Reply

  • Kristin: This was a hit in our house! Even my picky mom liked it ;) It’s going in the meal plan. Thanks for the recipe! July 10, 2016 at 1:05pm Reply

    • Jaclyn: I’m so happy to hear your family enjoyed it Kristin! Thanks for your review! July 10, 2016 at 9:49pm Reply

  • Sab: I found this recipe shortly after you posted it and I just wanted to let you know that it’s now become a regular weekly recipe in my house. Some picky eaters never used to like roast veggies or pesto, and now they’re eating both because of this recipe! It’s an added bonus that it’s so full of veggies, yet so filling and without any meat (but nobody notices). It’s a total winner of a meal! Thank you so much for sharing it, I really appreciate it :) August 16, 2016 at 1:14pm Reply

    • Jaclyn: I’m so happy to hear you guys have enjoyed it Sab! Thanks so much for comment! August 17, 2016 at 11:04pm Reply

  • Amanda: I make this at least twice a month with the basil and cherry tomatoes from my garden! Hubby loves it and requests it! Thanks for the wholesome recipe packed with vitamins and nutrients. September 27, 2016 at 5:08pm Reply

  • Marci: This looks delicious!! Am thinking about making it to serve at a BBQ as a side to burgers & dogs. Have you served it at room temp?? September 30, 2016 at 4:29pm Reply

  • Chris: I enjoyed this. Followed the instructions. Veggies had a crunch to them is that ok??? October 13, 2016 at 12:14pm Reply

    • Jaclyn: It really just depends on how you prefer them. Mine were pretty soft, if you want them softer just roast them longer :). October 13, 2016 at 5:15pm Reply

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