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Tortellini with Pesto and Roasted Veggies

Tortellini with Pesto and Roasted Veggies for a Vibrant Dinner

Delight in this Tortellini with Pesto and Roasted Veggies, a colorful dish that's easy to prepare and perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tortellini
  • 1 package Refrigerated Three Cheese Tortellini A quick, convenient base for your dish, packed with flavor.
For the Roasted Vegetables
  • 1 medium Zucchini Adds moisture and texture; can easily be swapped with summer squash.
  • 1 medium Yellow Squash Enhances the color palette of your meal.
  • 1 medium Red Bell Pepper Brings a hint of sweetness; green bell pepper works well too!
  • 1 medium Red Onion Offers a mild sweetness when roasted; yellow onion is a good alternative.
  • 8 ounces Button Mushrooms Introduces a delightful earthiness; feel free to use any type of mushroom.
  • 1 cup Cherry Tomatoes Brightens the dish with their acidity; diced canned tomatoes can replace fresh ones in a pinch.
  • 2 cups Spinach Adds a nutritious pop of color; kale can be used instead for a different flavor.
For the Pesto
  • 1 cup Pesto Infuses the dish with vibrant herb flavors; a key element for a fresh taste.
  • 2 cloves Garlic Deepens the flavor profile; use garlic powder if necessary.
  • 2 tablespoons Olive Oil Crucial for roasting vegetables, imparting both flavor and moisture.
  • 1/2 cup Parmesan Cheese Finely shredded for serving; nutritional yeast makes a great dairy-free substitute.

Equipment

  • Oven
  • Baking sheet
  • large pot
  • colander
  • Large serving bowl

Method
 

Preparation Instructions
  1. Preheat your oven to 425°F (220°C) to ensure perfect caramelization of the vegetables.
  2. Toss sliced zucchini, yellow squash, red bell pepper, red onion, and button mushrooms together on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Spread evenly and roast for 10 minutes.
  3. Add halved cherry tomatoes and minced garlic to the roasted vegetables and toss well. Roast for another 10 minutes until tender and slightly golden.
  4. In a large pot of salted boiling water, cook refrigerated three cheese tortellini according to package instructions, usually around 7-8 minutes.
  5. Once the tortellini is done, drain it and transfer to a large serving bowl. Add roasted veggies and pesto, mixing gently until evenly coated.
  6. Serve warm topped with freshly grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 620mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

This dish keeps well in the fridge for up to three days and can be frozen for up to two months. Enjoy cold as a pasta salad for lunch or reheat gently.

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