TORTELLINI WITH ROASTED ROOT VEGETABLES

Tortellini with Roasted Root Vegetables image

A few surprise seasonings and ready-to-cook cheese tortellini make this upscale take on pasta an veggies a cinch!

Provided by My Food and Family

Categories Recipes

Time 50m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 5

Ingredients

5 cups julienned mixed root vegetables (carrots, onions, parsnips, rutabagas and turnips)
1/3 cup KRAFT Classic Caesar Dressing, divided
2 tsp. dried Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Preheat oven to 450°F. Toss vegetables with 1/4 cup of the dressing and the Italian seasoning. Spread evenly into lightly greased foil-lined 15x10x1-inch baking pan.
Bake 20 to 30 min. or until vegetables are crisp-tender. Meanwhile, cook tortellini as directed on package.
Drain tortellini; place in large bowl. Add vegetables, cheese and remaining dressing; toss lightly.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g