Tortellini with Pesto and Roasted Veggies
A great way to eat lots of veggies at once! Store bought four cheese tortellini is tossed with bright flavorful pesto and a variety of colorful roasted veggies. A delicious, easy dinner you'll want to make again and again! Preferably boil tortellini during last 7 minutes of veggies roasting so they'll both finish and be warm at the same time.
Servings: 6
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, recipe HERE
- Finely shredded parmesan cheese, for serving
Instructions
- 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.