Tortellini with Pesto and Roasted Veggies

Name: Tortellini with Pesto and Roasted Veggies
Ingredients: 8 oz button mushrooms, sliced fairly thick; 4 cups (4 oz) fresh spinach; 2 Tbsp olive oil; 2 cloves garlic, minced; 2 medium zucchini, ends trimmed, sliced; 2 medium yellow squash, ends trimmed, sliced; 1 red bell pepper, diced; 1 (10.5 oz) pkg. grape or cherry tomatoes, halved; 1 (20 oz) pkg. refrigerated three cheese tortellini; 1/2 large red onion, diced; 2/3 cup homemade or store-bought pesto; Salt and freshly ground black pepper; Finely shredded parmesan cheese, for serving

AppetizersDessert

Tortellini with Pesto and Roasted Veggies

Recipe by JanC

Servings

servings

Ingredients

8 oz button mushrooms, sliced fairly thick
4 cups (4 oz) fresh spinach
2 Tbsp olive oil
2 cloves garlic, minced
2 medium zucchini, ends trimmed, sliced
2 medium yellow squash, ends trimmed, sliced
1 red bell pepper, diced
1 (10.5 oz) pkg. grape or cherry tomatoes, halved
1 (20 oz) pkg. refrigerated three cheese tortellini
1/2 large red onion, diced
2/3 cup homemade or store-bought pesto
Salt and freshly ground black pepper
Finely shredded parmesan cheese, for serving

Directions

Preheat oven to 425 degrees.
Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted. While veggies are roasting cook tortellini according to directions listed on package and drain.
Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with parmesan cheese.