Description
This Roasted Veggie Tortellini recipe combines colorful, roasted vegetables with tender cheese tortellini, finished with a buttery garlic sauce and fresh lemon. Perfect for a comforting yet vibrant meal, it’s easy to prepare and customizable with your favorite vegetables.
Ingredients
Units
Scale
Vegetables
- 20 ounces cherry tomatoes
- 2 zucchini, sliced
- 2 yellow summer squash, sliced
- 2 red onions, sliced
For roasting and dressing
- 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
For the tortellini and finishing touches
- 32 ounces fresh cheese tortellini
- 8 tablespoons butter
- 4 cloves garlic, minced
- Fresh lemon wedges, sliced chives, grated Parmesan cheese (optional for serving)
Instructions
- Roast vegetables: Preheat your oven to 400°F (200°C). Toss the cherry tomatoes, sliced zucchini, squash, red onions, olive oil, lemon juice, onion powder, garlic powder, salt, pepper, and oregano on a baking sheet. Roast in the oven for about 15 minutes until the vegetables are tender and slightly caramelized.
- Cook tortellini: Meanwhile, bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions, typically 2-3 minutes for fresh tortellini. Drain and return to the pot.
- Prepare the sauce and combine: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour the garlic butter over the cooked tortellini and stir to coat.
- Assemble and bake: Transfer the butter-coated tortellini to the baking sheet with the roasted vegetables. Toss gently to combine. Return to the oven and bake for an additional 5 minutes to heat everything through and allow the flavors to meld.
- Serve: Plate the roasted veggie tortellini with lemon wedges, sliced chives, and grated Parmesan cheese if desired. Enjoy immediately.
Notes
- You can customize this recipe with different vegetables like bell peppers, broccoli, or asparagus.
- If fresh cheese tortellini is unavailable, frozen or dried tortellini can be used, adjusting cooking time accordingly.
- Using a combination of olive oil and butter enhances the richness of the sauce.
- This dish pairs well with a crisp green salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 90 mg
