Roasted Veggie Tortellini Recipe

This Roasted Veggie Tortellini recipe is a delicious and easy way to enjoy fresh vegetables and pasta. The vegetables are roasted to perfection, bringing out their natural sweetness and creating a beautiful caramelization. The addition of cheese tortellini adds a hearty and satisfying element to the dish, and the simple garlic butter sauce ties everything together beautifully.

Why You’ll Love This Roasted Veggie Tortellini

• Flavorful and Roasted: The vegetables are roasted to perfection, bringing out their natural sweetness and creating a delicious caramelization.
• Easy to Make: This recipe is incredibly easy to follow, with just a few simple ingredients and minimal prep time.
• Quick and Healthy: It’s a healthy and satisfying meal that’s ready in just 40 minutes.
• Versatile: You can easily customize this dish with your favorite vegetables or pasta shapes.

this Recipe

Ingredients for Roasted Veggie Tortellini

• Cherry Tomatoes: I love the sweetness and acidity of cherry tomatoes, but you can also use other types of tomatoes, like grape tomatoes or Roma tomatoes.
• Zucchini and Yellow Squash: These vegetables add a mild flavor and a tender texture.
• Red Onion: Adds a sharp and tangy flavor.
• Olive Oil: Used for roasting the vegetables and creating a flavorful sauce.
• Lemon Juice: Adds brightness and acidity.
• Onion Powder and Garlic Powder: Add a savory depth of flavor.
• Salt and Pepper: To season the vegetables.
• Oregano Leaves: Adds a fragrant, earthy flavor.
• Fresh Cheese Tortellini: I use fresh cheese tortellini for this recipe, but you can also use dried tortellini if you prefer.
• Butter: Adds richness and flavor to the sauce.
• Garlic: Minced garlic adds a punch of flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the vegetables for some heat.
• Veggie Variety: Toss in some other vegetables like mushrooms, bell peppers, or broccoli florets.
• Herby Twist: Experiment with different herbs, like rosemary or thyme, in addition to the oregano.
• Protein Power: Add some cooked chicken, sausage, or tofu to the dish for extra protein.

How to Make Roasted Veggie Tortellini

Step 1: Preheat and Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the tomatoes, zucchini, yellow squash, red onion, olive oil, lemon juice, onion powder, garlic powder, salt, pepper, and oregano on a large baking sheet. Roast for 15 minutes.

Step 2: Cook the Tortellini

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions. Drain the tortellini and return it to the pot.

Step 3: Make the Garlic Butter Sauce

Add the butter and minced garlic to the pot with the cooked tortellini. Stir until the butter is melted and the garlic is fragrant.

Step 4: Combine and Roast

Gently toss the tortellini and garlic butter sauce with the roasted vegetables on the baking sheet. Bake for another 5 minutes, or until the tortellini and vegetables are roasted to your liking.

Step 5: Serve

Serve the roasted veggie tortellini warm with fresh lemon wedges, sliced chives, and grated Parmesan cheese, if desired.

Tips and Tricks

• Even Cooking: Cut the vegetables into similar-sized pieces so they cook evenly.
• Don’t Overcrowd: Don’t overcrowd the baking sheet when roasting the vegetables. This will help them cook evenly and prevent them from steaming.
• Fresh Herbs: I love using fresh herbs for this recipe, but you can substitute with dried herbs if needed.

How to Serve

This Roasted Veggie Tortellini is delicious on its own, but you can also serve it with:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this dish.
• Crusty Bread: A slice of crusty bread is perfect for dipping into the sauce and sopping up any extra juices.

Make Ahead and Storage

• Make Ahead: You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days.
• Storing: Store leftover roasted veggie tortellini in the refrigerator for up to 3 days.
• Reheating: Reheat the dish in the oven at a low temperature or in the microwave until warmed through.

FAQs

Can I use a different type of pasta?
Yes, you can use other types of pasta, such as penne, rotini, or even spaghetti. Just cook the pasta according to the package directions before adding it to the roasted vegetables.

Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables. Just thaw them before roasting.

Can I make this dish vegan?
Yes, you can make this dish vegan by using a vegan butter substitute and omitting the cheese. You can also use nutritional yeast for a cheesy flavor.

There you have it! A flavorful and easy-to-make Roasted Veggie Tortellini recipe. I hope you enjoy it!

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