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Tortellini with Pesto and Roasted Veggies
A great way to eat lots of veggies at once! Store bought four cheese tortellini is tossed with bright flavorful pesto and a variety of colorful roasted veggies. A delicious, easy dinner you'll want to make again and again! Preferably boil tortellini during last 7 minutes of veggies roasting so they'll both finish and be warm at the same time.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet.
medium zucchini, (ends trimmed, sliced into half moons)2(4 oz) fresh spinach4 cups
2
Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat.
olive oil2 Tbsp(4 oz) fresh spinach4 cups
3
Roast in preheated oven ⏱️ 10 minutes, then remove, add tomatoes and garlic and toss.
garlic, (minced)2 cloves(4 oz) fresh spinach4 cups
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.
Nutrition Facts
calories
469 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
7 g
sugar Content
10 g
sodium Content
705 mg
protein Content
15 g
cholesterol Content
40 mg
carbohydrate Content
54 g
saturated Fat Content
5 g
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