Pesto Tortellini Recipe
zucchini, eggplant, mushrooms, roasted peppers, spinach, pesto, white wine sauce meatballs sauteed chicken sauteed shrimp
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Ingredients
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Pasta
Vegetables
Sauce
Proteins
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Dice the zucchini, eggplant, and mushrooms into bite-sized pieces. Slice the roasted red peppers into strips.
- 2
Cook the Tortellini
In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, eggplant, and mushrooms. Sauté for about 5-7 minutes until they begin to soften.
- 4
Add Spinach and Roasted Peppers
Add the spinach and sliced roasted red peppers to the skillet. Cook for an additional 3-4 minutes until the spinach wilts.
- 5
Combine with Pesto and Wine
Stir in the pesto sauce and white wine. Allow to simmer for 2-3 minutes until heated through.
- 6
Add Proteins
Add the sautéed chicken, shrimp, and meatballs to the skillet. Stir gently to combine and heat through for another 2-3 minutes.
