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Tortellini with Pesto and Roasted Veggies

Tortellini with Pesto and Roasted Veggies
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Tortellini with Pesto and Roasted Veggies is a vibrant and satisfying dish that combines the rich flavors of four cheese tortellini with fresh basil pesto and an array of colorful roasted vegetables. This easy-to-make recipe is perfect for busy weeknights or special occasions, taking under 30 minutes from start to finish. The delightful medley of textures and tastes not only satisfies comfort food cravings but also packs your meal with nutritious veggies. With its versatility, you can easily customize this dish by swapping in seasonal vegetables or adding protein like grilled chicken or shrimp. Enjoy a hearty, veggie-packed dinner that will leave everyone asking for seconds!

Ingredients

Scale
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 red bell pepper
  • 1/2 large red onion
  • 8 oz. button mushrooms
  • 1 (10.5 oz) pkg. grape or cherry tomatoes
  • 2 Tbsp olive oil
  • Salt and pepper
  • 2 cloves garlic
  • 1 (20 oz) pkg. refrigerated three cheese tortellini
  • 4 cups fresh spinach
  • 2/3 cup pesto
  • Finely shredded parmesan cheese for serving

Instructions

  1. Preheat oven to 425°F.
  2. On a baking sheet, combine sliced zucchini, squash, bell pepper, onion, and mushrooms. Drizzle with olive oil and season with salt and pepper; toss.
  3. Roast for 10 minutes, then add halved tomatoes and garlic; toss again.
  4. Return to oven for another 10 minutes until veggies are tender.
  5. Cook tortellini according to package instructions; drain.
  6. In a large bowl, mix tortellini with roasted veggies and pesto; season to taste.
  7. Serve warm, topped with parmesan cheese.

Nutrition

Find it online: https://auntcooks.com/tortellini-with-pesto-and-roasted-veggies/