Ingredients
2mediumzucchini,ends trimmed, sliced into half moons
2mediumyellow squash,ends trimmed, sliced into half moons
1red bell pepper,diced into ¾-inch squares
½largered onion,diced into ¾-inch squares
8ozbutton mushrooms,sliced fairly thick
10.5ozgrape tomatoes,(1 pkg), or cherry tomatoes, halved
2tbspolive oil
salt and freshly ground black pepper
2clovesgarlic,minced
20ozthree cheese tortellini,(1 package), refrigerated
4cupsfresh spinach,(4 oz)
⅔cuphomemade pesto,or store bought
Parmesan cheese,finely shredded, for serving
Preparation
Preheat oven to 425 degrees F. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18×13-inch baking sheet.
Drizzle veggies with olive oil and season with salt and pepper, then toss to evenly coat.
Roast in preheated oven for 10 minutes, then remove. Add tomatoes and garlic and toss.
Roast for 10 minutes longer or until the veggies are tender, then remove. Add spinach and toss. Roast for 1 minute longer or until spinach has wilted.
While veggies are roasting cook tortellini according to directions listed on the package and drain.
Pour drained tortellini into a large bowl. Add in roasted veggies and pesto, season with salt and pepper to taste, then toss to evenly coat.
Serve warm, top each serving with Parmesan cheese.
