Tortellini with Pesto and Roasted Veggies Recipe
This delicious and colorful Tortellini with Pesto and Roasted Veggies recipe combines tender three-cheese tortellini with a vibrant mix of roasted zucchini, yellow squash, bell pepper, red onion, mushrooms, and tomatoes. Tossed with fresh spinach and fragrant pesto, it’s a quick and satisfying meal perfect for weeknight dinners or casual gatherings, offering a delightful balance of fresh vegetables and creamy cheese flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium zucchini, ends trimmed and sliced into half moons
- 2 medium yellow squash, ends trimmed and sliced into half moons
- 1 red bell pepper, diced into 3/4-inch squares
- 1/2 large red onion, diced into 3/4-inch squares
- 8 oz button mushrooms, sliced fairly thick
- 1 (10.5 oz) package grape or cherry tomatoes, halved
- 2 cloves garlic, minced
- 4 cups (4 oz) fresh spinach
Other Ingredients
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 (20 oz) package refrigerated three cheese tortellini
- 2/3 cup homemade or store-bought pesto
- Finely shredded parmesan cheese, for serving
Instructions
- Prepare Vegetables: Preheat your oven to 425 degrees Fahrenheit. Arrange the zucchini, yellow squash, red bell pepper, red onion, and mushrooms evenly on a rimmed 18 by 13-inch baking sheet to ensure they roast uniformly.
- Season and Coat Vegetables: Drizzle the olive oil over the vegetables, season with salt and freshly ground black pepper, then toss gently to coat all pieces evenly in the oil and seasoning.
- Roast First Batch: Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes to start softening and caramelizing them.
- Add Tomatoes and Garlic: Remove the baking sheet from the oven, add the halved grape or cherry tomatoes and minced garlic to the vegetables, and toss everything together to mix well.
- Roast Second Batch: Return the sheet to the oven and continue roasting for another 10 minutes or until all the vegetables are tender and nicely roasted.
- Add Spinach: Remove the veggies from the oven again, add the fresh spinach, and toss to combine. Roast for an additional 1 minute or until the spinach has just wilted and is tender.
- Cook Tortellini: While the vegetables are roasting, cook the refrigerated three cheese tortellini according to the package instructions until al dente, then drain well.
- Combine Pasta and Veggies: Transfer the cooked tortellini into a large bowl, add the roasted vegetables and pesto, season with salt and pepper to taste, and toss all ingredients to evenly coat the pasta with the pesto and vegetables.
- Serve: Serve the tortellini warm, garnished with a generous sprinkle of finely shredded parmesan cheese on top for extra flavor and presentation.
Notes
- You can use either homemade pesto or high-quality store-bought pesto based on your preference and convenience.
- Roasting the vegetables in two stages helps ensure the tomatoes and garlic don’t overcook and lose their bright flavors.
- Feel free to substitute or add other favorite vegetables like eggplant, asparagus, or carrots.
- For a gluten-free option, substitute the tortellini with gluten-free pasta or tortellini.
- If you prefer a vegan version, use a vegan pesto and omit the parmesan cheese or use a dairy-free cheese alternative.
- Serve with a side salad or crusty bread to make it a complete meal.
