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.
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
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Preheat oven to 425 degrees F. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18×13-inch baking sheet.
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Drizzle veggies with olive oil and season with salt and pepper, then toss to evenly coat.
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Roast in preheated oven for 10 minutes, then remove. Add tomatoes and garlic and toss.
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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.
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While veggies are roasting cook tortellini according to directions listed on the package and drain.
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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.
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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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