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pesto tortellini with roasted vegetables // cait's plate

pesto spinach tortellini with roasted vegetables

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main Course

Description

this easy dish comes together quickly and is loaded with flavor, heart-healthy fats and fiber making it a perfect weeknight dish!


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Ingredients

  • 1.5 cups halved or shredded fresh brussel sprouts
  • 1.5 cups fresh broccoli florets, stems removed
  • 1 9 oz. package fresh spinach & cheese tortellini
  • 1/3 cup pesto (more or less as desired)
  • olive oil
  • salt & pepper, to taste
  • freshly shaved parmesan cheese for serving

Instructions

  1. Preheat the oven to 425 degrees F.  Spread brussel sprouts and broccoli in a single layer on the baking sheet and drizzle with olive oil (about 2 teaspoons).  Sprinkle with salt then toss to make sure the veggies are well-coated.  Bake for 25 minutes or until just crisp and browned.
  2. While the veggies roast, cook tortellini according to package instructions.  Once cooked and drained, immediately top with pesto and stir to ensure tortellini is well coated with pesto.
  3. Toss in roasted vegetables and stir to combine.  Add more pesto as desired to ensure everything is coasted then portion into dishes and sprinkle with salt & pepper to taste and freshly shaved parmesan cheese.

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