Roasted Vegetables With Tortellini Recipes

TORTELLINI WITH ROASTED VEGGIES AND BASIL VINAIGRETTE

Tortellini with Roasted Veggies and Basil Vinaigrette image

Tender, sweet roasted veggies pair perfectly with cheesy tortellini and a light basil vinaigrette in this easy dish. Serve alongside Italian-marinated chicken or as a light, veggie-forward meal all on its own.

Provided by Monica | Nourish + Fete

Categories Main

Time 30m

Number Of Ingredients 16

Ingredients

1 small zucchini (sliced and halved)
1-2 bell peppers (any color, cut into large chunks)
1 small bunch asparagus (cut into 2-inch pieces)
1/2 small red onion (cut into large chunks)
1 tablespoon olive oil
1 teaspoon kosher salt
10-12 cranks fresh-ground black pepper
18-20 ounce package refrigerated tortellini (any flavor)
grated Parmesan cheese
3/4 cup packed fresh basil leaves
2 cloves garlic
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1-2 tablespoons water

Steps:

Preheat oven to 400 degrees F. Chop zucchini, peppers, asparagus, and onion, and everything out on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss lightly to combine. Roast for 20 minutes, until the veggies are tender.
Meanwhile, boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside.
To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, red pepper, and salt in a small food processor or blender. Blend until smooth, then add a bit of water to thin out the dressing, and blend once more. It should be thin enough to easily pour and coat the pasta and veggies.
Combine drained pasta, roasted veggies, and basil vinaigrette in a large bowl. Toss to combine, sprinkle with Parmesan, and serve.

Nutrition Facts : Calories 518 kcal, Carbohydrate 61 g, Protein 21 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 1289 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Warm Tortellini and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic, sliced
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams

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