Best Roasted Vegetables And Tortellini Recipes

ROASTED VEGETABLES WITH TORTELLINI

Roasted Vegetables With Tortellini image

Tortellini with your favorite veggies will make a satisfying meal. Roasting vegetables with Land O Lakes® Light Butter with Canola Oil helps to reduce the fat.

Provided by Land O'Lakes

Categories Vegetable Pasta and noodles Main Course

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons * Land O Lakes® Light Butter with Canola Oil
6 cups fresh vegetables (red, yellow and/or green bell peppers, onion, zucchini, yellow summer squash, green beans), cut into 1/2-inch strips or chunks
4 teaspoons finely chopped fresh garlic
2 teaspoons Italian seasoning
1 (9-ounce) package refrigerated cheese-filled tortellini
Salt, if desired

Steps:

Heat oven to 450°F.
Place 2 tablespoons Light Butter with Canola Oil in 13x9-inch baking pan; heat in oven 1-2 minutes or until melted.
Stir in vegetables, garlic and Italian seasoning. Roast, stirring occasionally, 20-25 minutes or until vegetables are crisply tender.
Cook tortellini according to package directions. Drain; return to pan. Stir in remaining Light Butter with Canola Oil and roasted vegetables. Salt to taste, if desired.

Nutrition Facts : Calories 190 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 200 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Sugar grams, Protein 7 grams

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

ROASTED VEGETABLES AND TORTELLINI

Roasted Vegetables and Tortellini image

I love Italian Food, but so many of the Italian recipes take a long time to prepare...I am retired now so I have more time but once in a while, even us retirees like a short time in the kitchen preparing dinner. This recipe is good and quick...The tortellini can be bought in the refrigerated section of the grocery store. It's...

Provided by Linda Griffith

Time 40m

Number Of Ingredients 7

Ingredients

1/4 c butter, melted
6 c fresh veggies, cut into 1/2" strips, such as red, green, & yellow pepper, green beans, zucchini or yellow squash , asparagus
1 small onion, vidalia or texas sweet or best
2 clove fresh garlic, chopped
2 tsp italian seasoning
1/2 tsp salt
1 pkg tortellini, cheese stuffed, uncooked, refrigerated

Steps:

1. Heat oven to 450degrees, Melt butter in 13x9" baking pan for 3 to 4 minutes
2. Stir in vegetables, garlic, onion, Italian seasoning and salt. Bake stirring occasionally for 20 to 25 minutes or until vegetables are crispy tender.
3. Cook Tortellini according to package directions, Drain, return to pan. Stir in roasted vegetables and serve immediately.