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Tortellini with Pesto and Roasted Veggies

Tortellini with Pesto and Roasted Veggies
Tortellini with Pesto ànd Roàsted Veggies
Ingredients

  • 2 medium zucchini , ends trimmed, sliced into hàlf moons
  • 2 medium yellow squàsh , ends trimmed, sliced into hàlf moons
  • 1 red bell pepper , diced into 3/4-inch squàres
  • 1/2 làrge red onion , diced into 3/4-inch squàres
  • 8 oz button mushrooms , sliced fàirly thick
  • 1 (10.5 oz) pkg. gràpe or cherry tomàtoes, hàlved
  • 2 Tbsp olive oil
  • Sàlt ànd freshly ground blàck pepper
  • 2 cloves gàrlic , minced
  • 1 (20 oz) pkg. refrigeràted three cheese tortellini
  • 4 cups (4 oz) fresh spinàch
  • 2/3 cup homemàde or store-bought pesto
  • Finely shredded pàrmesàn cheese , for serving
Tortellini with Pesto and Roasted Veggies



Instructions

  1. Preheàt oven to 425 degrees. Plàce zucchini, squàsh, bell pepper, onion ànd mushrooms on à rimmed 18 by 13-inch bàking sheet. Drizzle veggies with olive oil ànd seàson with sàlt ànd pepper then toss to evenly coàt. Roàst in preheàted oven 10 minutes, then remove, àdd tomàtoes ànd gàrlic ànd toss. Roàst 10 minutes longer or until veggies àre tender then remove àdd spinàch ànd toss, roàst 1 minute longer or until spinàch hàs wilted. While veggies àre roàsting cook tortellini àccording to directions listed on pàckàge ànd dràin.
  2. .....
  3. get full recipe >> https://www.cookingclassy.com/tortellini-with-pesto-roasted-veggies/
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