Description
This Roasted Veggie Tortellini is a simple and satisfying dish that’s perfect for a quick weeknight meal. Fresh tortellini pasta is tossed with roasted vegetables, garlic butter, and herbs for a flavorful and colorful dish.
Ingredients
Units
Scale
- 20 ounces cherry tomatoes
- 2 zucchini, sliced
- 2 yellow summer squash, sliced
- 2 red onions, sliced
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 32 ounces fresh cheese tortellini
- 8 tablespoons butter
- 4 cloves garlic, minced
Instructions
- Roast vegetables: Preheat oven to 400°F (200°C). Toss tomatoes, zucchini, squash, onions, olive oil, lemon juice, onion powder, garlic powder, salt, pepper, and oregano on a baking sheet. Roast for 15 minutes.
- Cook tortellini: Cook tortellini according to package directions. Drain and return to the pot.
- Combine and bake: Stir butter and minced garlic into the cooked tortellini. Add tortellini to the baking sheet with the roasted vegetables. Toss gently to combine. Bake for 5 minutes, or until heated through and slightly browned.
- Serve: Serve with fresh lemon wedges, sliced chives, and grated Parmesan cheese, if desired.
Notes
- You can use different types of vegetables, such as bell peppers, broccoli, or asparagus.
- If you don’t have fresh cheese tortellini, you can use frozen or dried tortellini.
- For a richer flavor, use a combination of butter and olive oil for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 580kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
