Wednesday, June 29, 2016

Tortellini with Pesto and Roasted Veggies

Nature does not hurry
yet everything is accomplished.
by Lao Tzu
Cook's notes: This recipe was a lucky Pinterest find. It's healthy loaded with  veggies and flavorful packed with basil pesto to produce a very memorable meal. It's definitely  company worthy and quite simple to put together. 
The recipe serves four but the ingredients can easily be increased to serve more. A little advance prep makes the assembly go faster .
Recipe source
Tortellini with Pesto and Roasted Veggies
  • 1 medium zucchini, ends trimmed, sliced into half moons
  • 1 medium yellow squash, ends trimmed, sliced into half moons
  • 1 red pepper, diced
  • 1/2 large red onion, diced in chunks
  • 1 cup grape tomatoes, halved,drained on a paper towel
  • 3 garlic cloves, minced
  • 2 TB. olive oil or herb olive oil
  • 1 tsp. herbes de Provence
  • 1-10 oz package refrigerated three cheese tortellini
  • 3 cups fresh baby spinach, torn leaves and stems removed 
  • 1/4 cup store bought basil pesto  
  • Parmesan cheese
  • Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper. In a large bowl add sliced zucchini, squash, red pepper, onion, mushrooms and garlic. Drizzle with olive oil. 
  • Spread on rimmed baking sheet and sprinkle with herbes de Provence. 
  • Roast in oven 10 minutes. Add in tomatoes and roast 10 minutes more. Add in torn spinach leaves and cook one minutes longer or until spinach is wilted. 
  • Cook tortellini until al dente. Drain and add to a large bowl with cooked veggies. 
  • Start with 1/4 cup pesto and mix pesto into veggies and tortellini until lightly coated. 
  • Serve immediately and grate Parmesan cheese over the top.


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