Best Tortellini With Roasted Root Vegetables Recipes

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CHEESY BAKED TORTELLINI WITH VEGETABLES



Cheesy baked tortellini with vegetables image

Provided by Petro

Number Of Ingredients 15

2 tablespoons vegetable oil
1 onion (finely diced)
1 large bell pepper (diced)
1/2 zucchini (diced)
1 cup frozen vegetable mix (such as carrots, peas, green beans and corn)
4 cloves garlic (minced)
1 teaspoon dry thyme
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
salt and pepper to taste (salt depends on the saltiness of the tortellini)
9 oz package four cheese tortellini pasta
half a 25 oz jar marinara sauce
1 tablespoon olive oil
4 large eggs
1 cup sour cream

Steps:

  • Pre heat the oven at 400 F
  • Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
  • Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
  • Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
  • In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
  • Add all the herbs, salt and pepper and cook on high for about 2 minutes.
  • Add salt and pepper to taste (you might not even need to add salt)
  • Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
  • In a medium bowl, whisk the eggs until foamy.
  • Add the sour cream and whisk to incorporate well.
  • Pour the sour cream mixture over the veggie and tortellini and mix to coat.
  • Bake for 20 minutes or until the top gets a golden crust

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

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

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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