Name: Basil Pesto Tortellini with Roasted Peppers, Zucchini & Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 cup basil pesto; 765 g cheese tortellini, fresh or frozen; ¾ cup Parmesan cheese, shredded; 3 medium red onions; 1 ½ (340 g) jars roasted red bell peppers; 6 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; oregano, dried; salt

Basil Pesto Tortellini with Roasted Peppers, Zucchini & ParmesanBasil Pesto Tortellini with Roasted Peppers, Zucchini & Parmesan — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 cup basil pesto

765 g cheese tortellini, fresh or frozen

¾ cup Parmesan cheese, shredded

3 medium red onions

1 ½ (340 g) jars roasted red bell peppers

6 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

oregano, dried

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and medium dice zucchini. Divide between two baking sheet pans.

Peel, halve, and slice onions lengthwise into thin pieces. Add to the baking sheets with the zucchini.

Drain and roughly chop roasted peppers, then add to the baking sheets. Drizzle veggies with oil and season with spices; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until zucchini are golden and fork-tender, 18-20 minutes.

Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add tortellini, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions).

When the tortellini is done, drain and return to the pot. Cover and set aside to keep warm.

When the veggies are done, remove from the oven. Add roasted veggies and pesto to the pot with the tortellini; stir to combine.

To serve, divide pasta between plates or bowls and top with Parmesan. Enjoy!

Open this recipe in Flambette