Roasted Vegetables And Tortellini Recipes

TORTELLINI WITH ROASTED VEGGIES AND BASIL VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F. Chop zucchini, peppers, asparagus, and onion, and everything out on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss lightly to combine. Roast for 20 minutes, until the veggies are tender.
• Meanwhile, boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside.
• To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, red pepper, and salt in a small food processor or blender. Blend until smooth, then add a bit of water to thin out the dressing, and blend once more. It should be thin enough to easily pour and coat the pasta and veggies.
• Combine drained pasta, roasted veggies, and basil vinaigrette in a large bowl. Toss to combine, sprinkle with Parmesan, and serve.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

ROASTED VEGETABLES AND TORTELLINI

Steps:

• 1. Heat oven to 450degrees, Melt butter in 13x9" baking pan for 3 to 4 minutes
• 2. Stir in vegetables, garlic, onion, Italian seasoning and salt. Bake stirring occasionally for 20 to 25 minutes or until vegetables are crispy tender.
• 3. Cook Tortellini according to package directions, Drain, return to pan. Stir in roasted vegetables and serve immediately.