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Roasted Vegetable Tortellini Photo

Roasted Vegetable Tortellini Recipe

Lisa Grant
Roasted Vegetable Tortellini couldn't be easier. The combination of roasted veggies and tortellini is amazing!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Italian
Servings 4
Calories 301 kcal

Ingredients
  

  • 1 medium Zucchini Squash Sliced
  • 2 cups Cherry Tomatoes Or grape tomatoes
  • 1 Red Bell Pepper Seeded and sliced into 1-inch pieces
  • 2 teaspoons Crushed Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 10 ounces Tortellini Pasta with Cheese Filling
  • 3 tablespoons Fresh Chopped Basil
  • Grated Parmesan Cheese For serving

Instructions
 

  • Preheat oven to 425°F. In a large bowl, toss together zucchini, tomatoes, red pepper, garlic, salt, pepper and olive oil. Spread in a roasting pan and roast for 25 minutes.
  • While vegetables are roasting, cook tortellini in a large salted pot of water according to package directions. Drain.
  • In a large pasta bowl, mix together tortellini and roasted vegetables along with any juice from the veggies. Toss in the basil.
  • Serve with Parmesan cheese if desired.

Nutrition

Calories: 301kcalCarbohydrates: 37gProtein: 9gFat: 12gSaturated Fat: 3gSodium: 544mgFiber: 1gSugar: 2g
Keyword Dinners, Easy, Easy Dinners, Family Meals and Snacks, Italian, Pasta, Vegetables, Vegetarian, Zucchini
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