Description
Tortellini with Pesto and Roasted Veggies is a colorful and flavorful dish that combines the creamy richness of four cheese tortellini with vibrant roasted vegetables and fresh pesto. This easy-to-make recipe is perfect for busy weeknights or family gatherings, allowing you to serve a nutritious meal with minimal effort. Packed with essential vitamins from the fresh veggies, this comforting pasta dish will quickly become a favorite in your household.
Ingredients
Scale
- 20 oz refrigerated three cheese tortellini
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 red bell pepper, diced
- ½ large red onion, diced
- 8 oz button mushrooms, sliced
- 10.5 oz grape or cherry tomatoes, halved
- 2/3 cup pesto (homemade or store-bought)
- 4 cups fresh spinach
- Olive oil, salt, pepper, garlic
Instructions
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss zucchini, yellow squash, bell pepper, onion, and mushrooms with olive oil, salt, and pepper.
- Roast for 10 minutes; then add tomatoes and garlic. Roast for an additional 10 minutes until vegetables are tender.
- Cook tortellini according to package instructions; drain.
- In a large bowl, combine drained tortellini with roasted veggies and pesto. Mix well and toss in fresh spinach.
- Serve warm topped with parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg