Tortellini with Pesto and Roasted Veggies

A great way to eat lots of veggies at once! Store bought four cheese tortellini is tossed with bright flavorful pesto and a variety of colorful roasted veggies. A delicious, easy dinner you’ll want to make again and again! Preferably boil tortellini during last 7 minutes of veggies roasting so they’ll both finish and be warm at the same time.

Ingredients:
2 medium zucchini, ends trimmed, sliced into half moons
2 medium yellow squash, ends trimmed, sliced into half moons
1 red bell pepper, diced into ¾ inch squares
1 large red onion, diced into ¾ inch squares
8 oz. button mushrooms, sliced fairly thick
1 (10.5 oz) pkg. grape or cherry tomatoes, halved
2 Tbsp olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 (20 oz) pkg. refrigerated three cheese tortellini
4 cups (4 oz) fresh spinach
¾ cup homemade or store-bought pesto
Finely shredded Parmesan cheese, for serving

Instructions:
Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted. While veggies are roasting cook tortellini according to directions listed on package and drain. Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with Parmesan cheese.

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