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 cookingclassy.com

Tortellini with Pesto and Roasted Veggies

Ingredients:

• 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

Directions:

• 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.