Tortellini with Pesto and Roasted Veggies is a delightful blend of flavors and textures. This dish is perfect for those who love Italian cuisine with a twist. The mix of roasted vegetables adds depth and richness to the dish, while the pesto brings a fresh, herbaceous element. The cheese-filled tortellini provides a delicious contrast and makes this meal truly satisfying.
Most of the ingredients for this dish are fairly common and should be easy to find in any supermarket. However, one element that you might need to search for is the three cheese tortellini. This type of pasta is often found in the refrigerated section of the grocery store. If you can't find it, any kind of filled pasta would work, like ravioli or agnolotti. For the pesto, you can find it in the sauce aisle, but if you want to make it homemade, just remember to get fresh basil, pine nuts, garlic, and parmesan.
Tortellini with Pesto and Roasted Veggies Ingredients
Zucchini: A versatile summer squash that adds a nice texture to this dish.
Yellow squash: Similar to zucchini, it brings a mild and slightly sweet flavor.
Red bell pepper: Roasted until tender, red bell peppers provide a sweet and smoky touch.
Red onion: Adds a touch of sharpness and color.
Button mushrooms: Provide a delicious earthy flavor when roasted.
Grape tomatoes: Sweet and juicy, they add a burst of freshness.
Garlic: Essential for the overall flavor, it's roasted alongside the veggies.
Three cheese tortellini: The star of this dish, filled with cheese and cooked until al dente.
Spinach: Adds a pop of color and a dose of nutrients.
Pesto: A green, aromatic sauce that ties everything together.
Parmesan cheese: Used as a final topping to add a salty and nutty flavor.
One reader, Anastasie Hoff says:
This tortellini with pesto and roasted veggies recipe is a game-changer! The flavors are incredible, and the roasted veggies add a delightful crunch. The homemade pesto is a winner, and the dish is so easy to make. It's a definite must-try for anyone who loves a hearty and delicious meal.
Techniques Required
How to roast the vegetables: Preheat the oven to 425 degrees F. Place the zucchini, squash, bell pepper, onion, and mushrooms on a rimmed 18x13-inch baking sheet. Drizzle the veggies with olive oil, season with salt and pepper, then toss to evenly coat. Roast in the preheated oven for 10 minutes, then add the tomatoes and garlic and toss. Roast for an additional 10 minutes or until the veggies are tender. Add the spinach and roast for 1 minute longer or until the spinach has wilted.
How to cook the tortellini: Cook the tortellini according to the directions on the package, then drain.
How to assemble the dish: Pour the drained tortellini into a large bowl. Add the roasted veggies and pesto, season with salt and pepper to taste, then toss to evenly coat.
How to serve: Serve the tortellini with pesto and roasted veggies warm, and top each serving with 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.
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
Technique Tip for Perfecting Tortellini with Pesto and Roasted Veggies
When roasting vegetables, it's important to cut them into uniform sizes to ensure even cooking. Smaller pieces will cook faster than larger ones, so if your vegetables are different sizes, some may be overcooked while others are still raw. Additionally, don't overcrowd the pan. If the vegetables are too close together, they will steam instead of roast, which can result in a different texture and flavor. Lastly, tossing the vegetables in olive oil before roasting helps them to cook evenly and adds a delicious flavor.
Time-Saving Tips for Preparing This Dish
Prep ahead: Chop and store the vegetables in an airtight container in the refrigerator a day before. This will save time on the day of cooking.
Use store-bought pesto: To save time, consider using store-bought pesto instead of making it from scratch. It's a convenient and flavorful alternative.
Multitask: While the veggies are roasting in the oven, use that time to cook the tortellini on the stovetop. This will help streamline the cooking process.
One-pot cooking: Consider using a large pot to cook the tortellini and wilt the spinach simultaneously, reducing the number of dishes to clean up later.
Pre-cut veggies: If available, consider using pre-cut vegetables from the grocery store to save time on prep work.
Substitute Ingredients For Tortellini with Pesto and Roasted Veggies Recipe
tortellini - Substitute with ravioli: Ravioli can be used as a substitute for tortellini as they both are filled pasta and can be used interchangeably in recipes.
pesto - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto can be used as a substitute for traditional pesto to add a different flavor profile to the dish.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini as they have a similar texture and flavor when roasted.
yellow squash - Substitute with eggplant: Eggplant can be used as a substitute for yellow squash as it has a similar texture and can absorb flavors well when roasted.
red bell pepper - Substitute with orange bell pepper: Orange bell pepper can be used as a substitute for red bell pepper to add a slightly different color and flavor to the dish.
red onion - Substitute with shallots: Shallots can be used as a substitute for red onion as they have a milder flavor and can caramelize well when roasted.
button mushrooms - Substitute with cremini mushrooms: Cremini mushrooms can be used as a substitute for button mushrooms as they have a similar earthy flavor and texture when roasted.
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can be used as a substitute for grape tomatoes as they are similar in size and flavor.
spinach - Substitute with kale: Kale can be used as a substitute for spinach as it holds up well when roasted and adds a different texture to the dish.
Plating Ideas for a Delightful Presentation
Elevate the plating: When presenting the dish, ensure that the tortellini and roasted veggies are arranged meticulously on the plate, creating a visually appealing and appetizing presentation.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped basil or parsley to add a pop of color and a burst of fresh flavor.
Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, to add an elegant and delicate touch to the presentation.
Utilize high-quality serving ware: Choose elegant and sophisticated serving dishes and utensils to elevate the overall dining experience and showcase the dish in a refined manner.
Create a balanced composition: Pay attention to the placement of each element on the plate, ensuring a harmonious and balanced composition that highlights the vibrant colors and textures of the dish.
Emphasize precision and attention to detail: Focus on precision when arranging the components of the dish, showcasing the dedication to culinary craftsmanship and artistry.
Consider the visual contrast: Aim for a visually striking presentation by incorporating contrasting colors and textures, creating an enticing and captivating display for the judges.
Highlight the pesto drizzle: Skillfully drizzle the homemade pesto over the tortellini and roasted veggies, adding a touch of elegance and flavor to the dish.
Add a touch of sophistication with microgreens: Sprinkle a few delicate microgreens on top of the dish to introduce a subtle yet refined element that enhances the overall presentation.
Embrace minimalism: Emphasize the beauty of simplicity by presenting the dish with a minimalist approach, allowing the vibrant colors and natural appeal of the ingredients to take center stage.
Essential Kitchen Tools for Making Tortellini with Pesto and Roasted Veggies
- Baking sheet: A flat, rectangular metal pan used for baking and roasting foods in the oven.
- Olive oil: A versatile cooking oil used for sautéing, roasting, and dressing salads.
- Rimmed baking sheet: Similar to a baking sheet, but with raised edges to prevent juices from spilling.
- Large bowl: A spacious container used for mixing and tossing ingredients.
- Colander: A perforated bowl used for draining cooked pasta or vegetables.
- Saucepan: A deep cooking pan with a handle used for boiling or simmering liquids.
- Tongs: A utensil with two arms and a pivot used for gripping and lifting hot foods.
- Spatula: A flat, flexible utensil used for lifting and turning foods during cooking.
- Chef's knife: A versatile kitchen knife used for chopping, slicing, and dicing ingredients.
- Cutting board: A sturdy board used as a surface for cutting and preparing ingredients.
- Measuring cups and spoons: Tools used for accurately measuring ingredients for recipes.
- Mixing spoon: A long-handled spoon used for stirring and mixing ingredients in a bowl or pot.
How To Store / Freeze Tortellini with Pesto and Roasted Veggies
- To store leftover tortellini with pesto and roasted veggies, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating, you may need to add a splash of water or olive oil to loosen up the pesto sauce and prevent the tortellini from drying out.
- For longer storage, you can freeze the tortellini with pesto and roasted veggies:
- Transfer the cooled dish to a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container with the date and contents for easy reference.
- Freeze for up to 2-3 months for optimal quality.
- To reheat frozen tortellini with pesto and roasted veggies:
- Thaw the dish overnight in the refrigerator.
- Transfer the thawed contents to a microwave-safe dish or a saucepan on the stovetop.
- Reheat gently over low-medium heat, stirring occasionally, until heated through. Add a splash of water or olive oil if needed to restore the consistency of the pesto sauce.
- Note: The texture of the roasted veggies may change slightly after freezing and thawing, becoming softer than when freshly prepared. However, the flavors will still be delicious, and the dish will remain a satisfying meal.
How To Reheat Leftovers
To reheat leftover tortellini with pesto and roasted veggies, start by preheating your oven to 350°F (175°C). This gentle heat will help to warm the dish without overcooking the pasta or making the vegetables mushy.
Transfer the leftover tortellini with pesto and roasted veggies to an oven-safe dish. If the mixture seems a bit dry, you can add a splash of olive oil or a small amount of water to help keep it moist during reheating.
Cover the dish with aluminum foil. This will help to trap the heat and steam, ensuring that the tortellini and veggies reheat evenly without drying out or burning.
Place the covered dish in the preheated oven and reheat for 15-20 minutes, or until the tortellini with pesto and roasted veggies is heated through. The exact reheating time may vary depending on the quantity of leftovers and the depth of your dish.
If you prefer a slightly crispy texture on top, remove the foil for the last 5 minutes of reheating. This will allow any excess moisture to evaporate and the top of the dish to brown slightly.
Once the tortellini with pesto and roasted veggies is heated through, remove it from the oven. Let it cool for a few minutes before serving, as the dish will be very hot.
Garnish with fresh parmesan cheese and a sprinkle of chopped fresh basil or parsley to brighten up the flavors and add a pop of color.
If you're in a hurry, you can also reheat individual portions of tortellini with pesto and roasted veggies in the microwave. Transfer a single serving to a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, or until warmed through. Stir the dish halfway through the reheating process to ensure even heating.
Random Fact About Tortellini with Pesto and Roasted Veggies
Tortellini with pesto and roasted veggies is a versatile dish that can be easily customized with different vegetables and herbs.
Is This Recipe Budget-Friendly for Home Cooking?
The tortellini with pesto and roasted veggies recipe is quite cost-effective for a household. The abundance of vegetables, such as zucchini, squash, bell pepper, onion, mushrooms, and spinach, makes it a budget-friendly option. The addition of homemade pesto adds a touch of luxury without breaking the bank. The approximate cost for a household of 4 people is around $20-$25, making it an economical yet satisfying meal. The overall verdict rating for this recipe would be 8 out of 10, considering the balance of cost, flavor, and nutritional value.
Is This Dish Healthy or Not So Much?
This tortellini with pesto and roasted veggies recipe is a healthy and nutritious meal option. The dish is packed with a variety of colorful vegetables, including zucchini, squash, bell pepper, onion, mushrooms, and spinach, which provide essential vitamins, minerals, and fiber. Roasting the vegetables enhances their natural flavors and retains their nutritional value. The inclusion of spinach adds an extra boost of iron and antioxidants. The three-cheese tortellini provides a good source of protein and calcium, making this a well-balanced meal.
To further enhance the healthiness of this recipe, consider the following suggestions:
- Use whole wheat or spinach tortellini to increase the fiber content and nutritional value
- Reduce the amount of cheese in the tortellini filling or opt for a lighter cheese option to lower the overall fat and calorie content
- Prepare the pesto sauce using a heart-healthy oil, such as olive oil, and incorporate more fresh herbs like basil and parsley to boost the flavor and antioxidant content
- Add lean protein sources, such as grilled chicken or shrimp, to increase the protein content and make the dish more satiating
- Experiment with different seasonal vegetables to vary the nutrient profile and keep the dish exciting
Editor's Opinion on This Delightful Tortellini Recipe
The combination of tender tortellini, vibrant roasted vegetables, and fragrant homemade pesto creates a harmonious and satisfying dish. The roasted veggies add a delightful depth of flavor, while the pesto brings a burst of freshness. The addition of spinach provides a pop of color and a boost of nutrients. This recipe is a perfect balance of textures and flavors, making it a delightful and wholesome meal.
Enhance Your Tortellini with Pesto and Roasted Veggies Recipe with These Unique Side Dishes:
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Why trust this Tortellini with Pesto and Roasted Veggies Recipe:
This recipe offers a delightful combination of roasted veggies and homemade pesto, providing a burst of fresh flavors. The use of three cheese tortellini adds a rich and satisfying element to the dish. The inclusion of fresh spinach not only enhances the nutritional value but also contributes a vibrant color to the meal. The careful roasting process ensures that the zucchini, yellow squash, bell pepper, onion, and mushrooms are perfectly tender and flavorful. The addition of grape tomatoes and garlic infuses the dish with a delightful aroma. This recipe promises a delightful and wholesome dining experience.
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