Description
Tortellini with Sautéed Vegetables is a vibrant and delicious dish that brings together the creamy goodness of four cheese tortellini with a medley of colorful roasted vegetables. This easy recipe is perfect for weeknight dinners or special occasions, allowing you to impress guests without spending hours in the kitchen. With its burst of flavors from pesto and fresh veggies, this dish is not only visually appealing but also packed with essential nutrients.
Ingredients
Scale
- 1 (20 oz) package refrigerated three cheese tortellini
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 red bell pepper, diced
- 1/2 large red onion, diced
- 8 oz button mushrooms, sliced
- 1 (10.5 oz) package grape or cherry tomatoes, halved
- 4 cups fresh spinach
- 2/3 cup pesto (homemade or store-bought)
- Olive oil, salt, and pepper for seasoning
Instructions
- Preheat your oven to 425°F.
- On a baking sheet, toss zucchini, squash, bell pepper, onion, and mushrooms with olive oil, salt, and pepper. Roast for 10 minutes.
- Add tomatoes and minced garlic; roast for an additional 10 minutes until all veggies are tender.
- Meanwhile, cook tortellini according to package instructions; drain well.
- In a large bowl, combine drained tortellini with roasted vegetables and pesto. Toss gently to combine.
- Serve warm topped with finely shredded parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1.5 cups (350g)
- Calories: 490
- Sugar: 7g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 30mg