Tortellini with Pesto and Roasted Veggies

By Stef -

This was a great summer meal that had lovely flavor. Jared added some grilled chicken to it, and it was really filling. The recipe came from cookingclassy.com, and it gets a 7.5

Ingredients

  • 2 medium zucchini , ends trimmed, sliced into half moons
  • 2 medium yellow squash , ends trimmed, sliced into half moons
  • 1 red bell pepper , diced into 3/4-inch squares
  • 1/2 large red onion , diced into 3/4-inch squares
  • 8 oz button mushrooms , sliced fairly thick I left these out 
  • 1 (10.5 oz) pkg. grape or cherry tomatoes, halved
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 1 (20 oz) pkg. refrigerated three cheese tortellini
  • 4 cups (4 oz) fresh spinach
  • 2/3 cup homemade or store-bought pesto I made my own
  • Finely shredded parmesan cheese , for serving

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