Name: Roasted Vegetable Tortellini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 (19-oz) pkg frozen cheese tortellini; 2 zucchini, cut into 1/4-inch-thick slices; 2 yellow squash, cut into 1/4-inch-thick slices; 1 (8-oz) pkg whole mushrooms, quartered; 3 Tbsp olive oil; 1 pint grape tomatoes; 1 (10-oz) pkg spinach; 1 (8-oz) jar pesto

Roasted Vegetable Tortellini

20min Prep, 25min Cook, 45min Total

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Ingredients

1 (19-oz) pkg frozen cheese tortellini
2 zucchini, cut into ¼-inch-thick slices
2 yellow squash, cut into ¼-inch-thick slices
1 (8-oz) pkg whole mushrooms, quartered
3 Tbsp olive oil
1 pint grape tomatoes
1 (10-oz) pkg spinach
1 (8-oz) jar pesto

Instructions

Preheat oven to 425°F. Cook tortellini according to package directions; drain and keep warm.
Meanwhile, toss together zucchini, squash, mushrooms, and oil on a rimmed baking sheet; season with salt and pepper to taste. Bake 15 minutes; add tomatoes to baking sheet, and bake 10 minutes longer.
Add vegetables, spinach, and pesto to tortellini; toss and season with salt and pepper to taste.

Roasted Vegetable Tortellini

Ingredients

Instructions

Budget Friendly Meal Plan

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