Description
This Roasted Veggie Tortellini recipe combines tender, flavorful vegetables roasted to perfection with cheesy tortellini, all tossed in a fragrant garlic butter sauce and topped with fresh garnishes. Perfect as a comforting main dish or a satisfying family dinner, it balances hearty nourishment with vibrant, fresh flavors.
Ingredients
Units
Scale
Vegetables
- 20 ounces cherry tomatoes
- 2 zucchini, sliced
- 2 yellow summer squash, sliced
- 2 red onions, sliced
For Roasting
- 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
Pasta and Sauce
- 32 ounces fresh cheese tortellini
- 8 tablespoons butter
- 4 cloves garlic, minced
Garnishes (optional)
- Fresh lemon wedges
- Sliced chives
- Grated Parmesan cheese
Instructions
- Roast vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss cherry tomatoes, zucchini, yellow squash, red onions along with olive oil, lemon juice, onion powder, garlic powder, salt, pepper, and dried oregano until evenly coated. Spread the mixture on a baking sheet in a single layer. Roast for about 15 minutes, until the vegetables are tender and lightly caramelized.
- Cook tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes until al dente. Drain and return to the pot.
- Make garlic butter: In a small saucepan or skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Remove from heat.
- Combine and bake: Pour the garlic butter over the cooked tortellini and stir to coat. Gently fold in the roasted vegetables. Transfer everything to a baking dish and bake for about 5 minutes until heated through and slightly browned on top.
- Serve: Garnish with lemon wedges, sliced chives, and grated Parmesan cheese if desired. Serve immediately for a warm, flavorful dish.
Notes
- You can substitute or add other vegetables such as bell peppers, broccoli, or asparagus based on your preference.
- If using frozen or dried tortellini, adjust cooking times accordingly.
- For a richer flavor, you can use a blend of butter and olive oil in the sauce.
- This dish can be made ahead by roasting the vegetables and preparing the tortellini in advance; just combine and reheat before serving.
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
