Tortellini with Pesto and Roasted Veggies

By á-22984

Ingredients

• 2 zucchini sliced in half moons
• 2 yellow squash sliced in half moons
• 1 red pepper diced
• 1/2 red onion diced
• 8 oz mushrooms sliced
• 1 pkg cherry tomatoes halved
• 2 tbsp. olive oil
• sa;t and pepper
• 2 cloves garlic
• 1 pkg refridgerated three cheese tortellini
• 4 cups fresh spinach
• 2/3 cup pesto
• shredded parmesan cheese

Preparation

Step 1

Heat oven to 425. Mix all the vegetables on a tray except the tomatoes and garlic. Drizzle with olive oil and salt and pepper. Roast for 10 minutes. Then take out of oven add tomatoes and garlic and roast 10 more minutes. Remove from oven and add spinach and place back in oven for one minute. While vegs are roasting cook torellini. Pour drained tortollini in a bowl and add vegetables, pesto and season. Serve with parm cheese.