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Tortellini with Pesto and Roasted Vegetables

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A simple and comforting dish featuring cheesy tortellini tossed with vibrant roasted vegetables and a luscious pesto sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 1 package store-bought four-cheese tortellini
  • 1 cup pesto sauce
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop your mixed vegetables into bite-sized pieces.
  3. Combine veggies with olive oil, salt, and pepper in a large bowl.
  4. Spread the vegetables on a baking sheet in a single layer and roast for 15-20 minutes.
  5. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions.
  6. Reserve about 1 cup of pasta water, then drain the tortellini.
  7. Add pesto sauce to the tortellini and toss with reserved pasta water until well coated.
  8. Mix in the roasted vegetables gently.
  9. Taste and adjust the seasoning as needed.
  10. Serve topped with freshly grated Parmesan if desired.

Notes

You can customize this dish with various vegetables or proteins like chicken or shrimp for added heartiness.

Nutrition

Keywords: tortellini, pesto, roasted vegetables, weeknight meal, Italian recipe, easy dinner, vegetarian pasta

Find it online: https://feastora.com/tortellini-pesto-roasted-vegetables/