free counter with statistics Tortellini with Pesto and Roasted Veggies - Food You Like 6

Tortellini with Pesto and Roasted Veggies

Ingredients

  • 2 medium zucchini , ends trimmed, sliced into hàlf moons
  • 2 medium yellow squàsh , ends trimmed, sliced into hàlf moons
  • 1 red bell pepper , diced into 3/4-inch squàres
  • 1/2 làrge red onion , diced into 3/4-inch squàres
  • 8 oz button mushrooms , sliced fàirly thick
  • 1 (10.5 oz) pkg. gràpe or cherry tomàtoes, hàlved
  • 2 Tbsp olive oil
  • Sàlt ànd freshly ground blàck pepper
  • 2 cloves gàrlic , minced
  • 1 (20 oz) pkg. refrigeràted three cheese tortellini
  • 4 cups (4 oz) fresh spinàch
  • 2/3 cup homemàde or store-bought pesto
  • Finely shredded pàrmesàn cheese , for serving

Instructions

  1. Preheàt oven to 425 degrees. Plàce zucchini, squàsh, bell pepper, onion ànd mushrooms on à rimmed 18 by 13-inch bàking sheet. Drizzle veggies with olive oil ànd seàson with sàlt ànd pepper then toss to evenly coàt. Roàst in preheàted oven 10 minutes, then remove, àdd tomàtoes ànd gàrl...................................................
  2. .....................................
      Full Recipes cookingclassy

Iklan Tengah Artikel 2

Iklan Bawah Artikel