Tortellini with Pesto and Roasted Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Tortellini with Pesto and Roasted Veggies
Description
The recipe features a medley of summer vegetables—zucchini, yellow squash, red bell pepper, red onion, mushrooms, and grape tomatoes—roasted to tender perfection. Roasting the vegetables intensifies their flavors and softens their texture while maintaining some bite. Fresh spinach wilts quickly in the oven for added color and nutrition. The cooked three-cheese tortellini provides a soft, pillowy base paired with the roasted vegetables.
Tossing the warm tortellini and vegetables with pesto binds the ingredients with a bright herbal note from the basil, garlic, and cheese in the sauce. Finishing with shredded Parmesan adds an extra layer of savory richness. This dish works well as a hearty vegetarian dinner or a colorful side dish.
Roasting the vegetables in stages ensures each type is cooked properly without becoming mushy. The recipe uses simple seasoning with olive oil, salt, and pepper to let the fresh ingredients shine. Serving warm highlights the balance of textures and flavors.
Ingredients
- 2 zucchini ends trimmed, sliced into half moons, medium
- 2 yellow squash ends trimmed, sliced into half moons, medium
- 1 red bell pepper diced into 3/4-inch squares
- 1/2 red onion diced into 3/4-inch squares, large
- 8 oz. button mushrooms sliced fairly thick
- 1 (10.5 oz) pkg. grape tomatoes or cherry tomatoes, halved
- 2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 2 cloves garlic minced
- 1 (20 oz) pkg. three cheese tortellini refrigerated
- 4 cups (4 oz) spinach fresh
- 2/3 cup pesto recipe HERE, homemade or store-bought
- Parmesan Cheese for serving, finely shredded
Instructions
- Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet.
- Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat.
- Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss.
- Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted.
- While veggies are roasting cook tortellini according to directions listed on package and drain.
- Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat.
- Serve warm, top each serving with parmesan cheese.
User Reviews
Overall Rating
5
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