Pesto Tortellini with Roasted Veggies
To roast the vegetables: preheat the oven to 425°F (220°C).
In a medium bowl, combine mushrooms, tomatoes, olive oil, pressed garlic, salt and pepper.
Transfer the mixture onto a baking sheet lined with silicone mat or foil. Bake for 15-20 minutes until tender.
To cook tortellini: meanwhile, bring a large pot of water to a boil. Add salt and tortellini, and cook according to package directions, for about 8-10 minutes. Drain the water.
Stir in pesto.
Then add roasted mushrooms and tomatoes into the pot with tortellini. Mix well.
To serve, top with grated parmesan, if desired, and serve immediately
Serving: 1serving, Calories: 623kcal, Carbohydrates: 73.5g, Protein: 22.2g, Fat: 28.3g, Cholesterol: 42.9mg, Sodium: 1083.8mg, Sugar: 4.9g
Continue Reading for additional tips and serving suggestions.