Tortellini & Roasted Vegetables Recipe
cheese tortellini tossed with pesto, grape tomatoes & baby spinach with sea salt roasted vegetable
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Vegetables
Preheat the oven to 425°F (220°C). Cut the zucchini, bell pepper, and red onion into bite-sized pieces. Spread the vegetables on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to combine.
- 2
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
- 3
Cook the Tortellini
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, typically about 3-5 minutes. Drain and set aside.
- 4
Combine Ingredients
In a large bowl, combine the cooked tortellini with roasted vegetables, grape tomatoes, baby spinach, and pesto sauce. Toss gently until well combined.
- 5
Serve warm, garnished with additional pesto or cheese if desired.
