Tortellini With Roasted Root Vegetables Recipes

CHEESY BAKED TORTELLINI WITH VEGETABLES

Steps:

• Pre heat the oven at 400 F
• Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
• Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
• Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
• In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
• Add all the herbs, salt and pepper and cook on high for about 2 minutes.
• Add salt and pepper to taste (you might not even need to add salt)
• Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
• In a medium bowl, whisk the eggs until foamy.
• Add the sour cream and whisk to incorporate well.
• Pour the sour cream mixture over the veggie and tortellini and mix to coat.
• Bake for 20 minutes or until the top gets a golden crust

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.