Delicious Tortellini with Pesto and Roasted Vegetables
 
 
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Ingredients
  • 2 medium yellow squash, ends trimmed, sliced into half moons
  • 1 bunch asparagus, cut into half or thirds (trim ends first)
  • 1 red bell pepper , chopped
  • ½ large red onion, chopped
  • 8 oz button mushrooms, sliced (slice on the thick side so they don’t overcook)
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cloves garlic , minced
  • 1 (20 oz) pkg. frozen cheese tortellini
  • 3 – 4 cups fresh spinach
  • ⅔ cup store-bought basil pesto (or homemade)
Instructions
  1. Preheat oven to 425 degrees.
  2. Place squash, asparagus, red bell pepper, onion and mushrooms on a large baking sheet.
  3. Drizzle the vegetables with olive oil and season with salt and pepper. Using clean hands, toss to evenly coat.
  4. Roast in oven for 10 minutes, then remove, and add tomatoes and garlic. Mix everything to coat the tomatoes and garlic. Roast 10 minutes longer or until vegetables are tender.
  5. While the vegetables are roasting, cook the tortellini according to the package directions, drain, and place back in pot it was cooked in and cover to keep warm. Set aside.
  6. Remove pan from oven and add spinach and toss, place back in oven to roast 1 minute more, or until spinach has wilted. Remove pan from oven and place contents into pot with tortellini. Toss to mix.
  7. Add the pest , season with salt and pepper to taste, and then toss to evenly coat.
  8. Serve warm.
Recipe by Blogghetti at https://blogghetti.com/2018/06/delicious-tortellini-with-pesto-and-roasted-vegetables.html