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Pesto Tortellini and Roasted Veggies

Pesto Tortellini and Roasted Veggies Ingredients:

  • 4 Baby Zucchini, Sliced
  • 1 Green Bell Pepper, Diced
  • ½ Cup Red Onion, Diced
  • 8oz Asparagus, Cut into 1 In. Pieces (Make Sure You First Trim about 2 Inches Off the End of the Asparagus Spears and Toss the Trimmings)
  • 8 oz. White Mushrooms, Sliced
  • 2 Tbsps. Olive Oil
  • 2 Garlic Cloves, Minced
  • Salt and Pepper
  • 1 Pint Baby Heirloom Tomatoes, Halved
  • 4 Cups Spinach Leaves
  • 20 oz. Refrigerated Cheese Tortellini
  • ½ Cup Pesto Sauce (Store Bought or Homemade)

Pesto Sauce Ingredients*:

  • 2 Cups Fresh Basil Leaves
  • ½ Cup Pine Nuts
  • ½ Cup Parmesan or Romano Cheese, Grated
  • 2 Tbsps. Lemon Juice
  • 2 Garlic Cloves
  • ½ Cup Olive Oil
  • ¼ Tsp. Salt
  • Pepper to taste

*This makes more than is needed for this recipe. You can save the extra for later!

Instructions for Pesto Tortellini and Roasted Veggies:

  1. Preheat oven to 400°F.
  2. Place zucchini, pepper, onion, asparagus, and mushroom in a large bowl and toss with olive oil, garlic, salt and pepper.
  3. Add the veggies (everything but the tomatoes and spinach) to a baking sheet in one layer and cook for about 10 minutes.
  4. Remove the baking sheet and add the tomatoes to the mix. Roast for another 15 minutes or until the veggies are tender.
  5. Finally, remove the baking sheet again and mix in the spinach leaves. Roast for 2 minutes.
  6. Cook tortellini according to the directions on the package.
  7. Add cooked and drained tortellini to a large serving bowl and mix in the veggies and pesto sauce. Add salt and pepper to taste.

Instructions for Pesto Sauce:

  1. Combine basil and pine nuts in a food processor and pulse several times.
  2. Next add the cheese, lemon juice, and garlic. Pulse until finely minced.
  3. While the food processor is running, slowly add in the olive oil until the mixture is smooth.
  4. Stir in salt and pepper.