Roasted Vegetable Tortellini

From www.foodfanatic.com, by Lisa Grant
Roasted Vegetable Tortellini

Roasted Vegetable Tortellini Photo

Summer is a great time to eat your vegetables. I love going to the local farmers market once a week. Better yet, I have some of the freshest veggies growing right in a small garden patch in my yard.

Pairing vegetables with pasta is my kind of meal. It doesn’t have to be meatless Monday for my family to have a nice vegetarian dish for dinner. As a matter of fact, summer is the perfect time to eat vegetarian a few times a week.

Some of my fondest memories are from my childhood when I spent part of the summer at my grandparents’ house. I would swim at the beach during the day and stay up late at night watching TV shows like Columbo and Hawaii Five-0 with my grandmother. But another special activity would be to help tend my grandparents’ garden. They had tomatoes, peppers, zucchini, lettuce and all kinds of herbs to pick.

Roasted Vegetable Tortellini Picture

I remember being about eight years old and coming in with a basket of fresh vegetables right before dinner. I would help cook them or make a salad and it would make me feel very proud. It was the same feeling I get when I put a meal on the table that my family loves to eat.

I try to avoid turning the oven on in the summer but it’s a necessity to make this meal. While vegetables can be sautéed in a pan, roasting really brings out their sweetness and flavor. I will roast several pans at once and have enough for the week. This tortellini calls for roasted vegetables but I will also use them in salads, enchiladas, and sandwiches. Roasted vegetables are the perfect ingredients for many summer meals.

Roasted Vegetable Tortellini Image

Visit your local farmers market this summer or grow a few vegetables in your garden. There is nothing like eating farm to table and this recipe is the perfect example!

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Roasted Vegetable Tortellini Recipe

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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

Directions

  1. 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.
  2. While vegetables are roasting, cook tortellini in a large salted pot of water according to package directions. Drain.
  3. In a large pasta bowl, mix together tortellini and roasted vegetables along with any juice from the veggies. Toss in the basil.
  4. Serve with Parmesan cheese if desired.   

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