5-Ingredient Pesto Tortellini with Roasted Vegetables
An easy 5 ingredient recipe for cheese tortellini with pesto and a mix of roasted vegetables.
Ingredients
- 1 medium zucchini halved lengthwise, & sliced into half moons
- 1 small red onion cut into 1-inch chunks
- 1 pint cherry tor grape tomatoes about 2 cups
- 2 tbsp olive oil
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
- 2 9-oz packages fresh cheese tortellini
- ⅓ cup basil pesto homemade or store bought
Instructions
- Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, halve 1 medium zucchini, then cut into thin half-moons. Cut 1 small red onion into small chunks.1 medium zucchini, 1 small red onion
- Place the zucchini, red onion, and 1 pint cherry tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss well to coat and spread in an even layer. Roast until tender and caramelized, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil.1 pint cherry tor grape tomatoes, 2 tbsp olive oil, Kosher Salt, Freshly Ground Black Pepper
- When the vegetables are ready, add the tortellini to the boiling water and cook according to package instructions until al dente. Drain and return the tortellini to the the pot off the heat. Add the roasted vegetables and 1/3 cup basil pesto, and toss well to combine.2 9-oz packages fresh cheese tortellini, 1/3 cup basil pesto
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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