Name: Tortellini with Pesto and Roasted Veggies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 2 medium ends trimmed, sliced into half moons zucchini; 2 medium ends trimmed, sliced into half moons yellow squash; 1 diced into ¾-inch squares red bell pepper; ½ large diced into ¾-inch squares red onion; 8 oz sliced fairly thick button mushrooms; 10.5 oz (1 pkg), or cherry tomatoes, halved grape tomatoes; 2 tbsp olive oil; salt and freshly ground black pepper; 2 cloves minced garlic; 20 oz (1 package), refrigerated three cheese tortellini; 4 cups (4 oz) fresh spinach; ⅔ cup or store bought homemade pesto; finely shredded, for serving parmesan cheese

How To Make Tortellini with Pesto and Roasted Veggies

This delicious tortellini with pesto is enjoyed with roasted sweet potatoes, zucchini, and mushrooms. It’s served warm topped with Parmesan.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2mediumzucchini,ends trimmed, sliced into half moons
2mediumyellow squash,ends trimmed, sliced into half moons
1red bell pepper,diced into ¾-inch squares
½largered onion,diced into ¾-inch squares
8ozbutton mushrooms,sliced fairly thick
10.5ozgrape tomatoes,(1 pkg), or cherry tomatoes, halved
2tbspolive oil
salt and freshly ground black pepper
2clovesgarlic,minced
20ozthree cheese tortellini,(1 package), refrigerated
4cupsfresh spinach,(4 oz)
⅔cuphomemade pesto,or store bought
Parmesan cheese,finely shredded, for serving

Instructions

Preheat oven to 425 degrees F. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18×13-inch baking sheet.
Drizzle veggies with olive oil and season with salt and pepper, then toss to evenly coat.
Roast in preheated oven for 10 minutes, then remove. Add tomatoes and garlic and toss.
Roast for 10 minutes longer or until the veggies are tender, then remove. Add spinach and toss. Roast for 1 minute longer or until spinach has wilted.
While veggies are roasting cook tortellini according to directions listed on the package and drain.
Pour drained tortellini into a large bowl. Add in roasted veggies and pesto, season with salt and pepper to taste, then toss to evenly coat.
Serve warm, top each serving with Parmesan cheese.

Nutrition

Calories: 247.30kcal
Fat: 26.60g
Saturated Fat: 5.43g
Monounsaturated Fat: 3.33g
Polyunsaturated Fat: 0.76g
Carbohydrates: 79.19g
Fiber: 12.49g
Sugar: 8.53g
Protein: 19.67g
Cholesterol: 78.31mg
Sodium: 1117.17mg
Calcium: 256.46mg
Potassium: 1375.08mg
Iron: 4.86mg
Vitamin A: 178.56µg
Vitamin C: 67.27mg

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