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Tortellini with Pesto and Roasted Vegetables
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Delicious Tortellini with Pesto and Roasted Vegetables

Author: Lisa Kerhin


  • 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
  • 1/2 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
  • 2/3 cup store-bought basil pesto or homemade


  • Preheat oven to 425 degrees.
  • Place squash, asparagus, red bell pepper, onion and mushrooms on a large baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and pepper. Using clean hands, toss to evenly coat.
  • 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.
  • 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.
  • 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.
  • Add the pest , season with salt and pepper to taste, and then toss to evenly coat.
  • Serve warm.