Tortellini with Pesto and Roasted Veggies
Ingredients
The vegetables
-
2
medium
zucchini
-
2
medium
yellow squash
-
1
red bell pepper
-
½
large
red onion
-
8
oz
button mushrooms
-
1
(10.5 oz) pkg.
grape or cherry tomatoes
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
4
cups
fresh spinach
The pasta and sauce
-
1
(20 oz) pkg.
refrigerated three cheese tortellini
-
⅔
cup
pesto
-
finely shredded
to taste
parmesan cheese
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Place zucchini, squash, bell pepper, onion, and mushrooms on a baking sheet.
- Drizzle the vegetables with olive oil and season with salt and pepper, then toss to coat.
- Roast in the preheated oven for 10 minutes, then add tomatoes and garlic, and toss.
- Roast for an additional 10 minutes or until the vegetables are tender, then add spinach and toss, roasting for 1 more minute until wilted.
- While the vegetables are roasting, cook the tortellini according to package instructions and drain.
- Combine the drained tortellini with the roasted vegetables and pesto, seasoning with salt and pepper to taste, then toss to coat.
- Serve warm, topped with parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
469
Total fat
24g
Total carbohydrates
54g
Total protein
15g
Sodium
705mg
Cholesterol
40mg
You might also like