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Tortellini with Pesto and Roasted Veggies
5 from 108 votes

Tortellini with Pesto and Roasted Veggies

This Tortellini with Pesto and Roasted Veggies combines tender, roasted zucchini, squash, bell pepper, mushrooms, and tomatoes with fresh spinach and pesto. Roasting enhances the natural sweetness and adds depth to the vegetables, which mix with cheesy tortellini for a satisfying vegetarian main dish or side.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. 
  2. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. 
  3. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. 
  4. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted. 
  5. While veggies are roasting cook tortellini according to directions listed on package and drain.
  6. 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. 
  7. Serve warm, top each serving with parmesan cheese.