Tortellini with Roasted Veggies and Basil Vinaigrette
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.
Servings: 4
Calories: 518kcal
Ingredients
- 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
Basil Vinaigrette
- 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
Instructions
- 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.
Notes
- Make Ahead: The dressing can be prepared in advance and keeps well up to a week in the fridge.
- Storage: This makes excellent leftovers. Store tightly covered for 2-3 days in the fridge.
- Variations: This is the ultimate clear-out-the-produce-bin meal. Add or swap veggies to your heart’s content. The roasting time is very flexible because you’re just trying to get the veggies slightly tender. Try adding mushrooms, yellow squash, or cherry tomatoes.
- Recipe: Dressing adapted from What's Gaby Cooking.
Nutrition
Calories: 518kcal | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 1289mg | Potassium: 224mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1334IU | Vitamin C: 49mg | Calcium: 202mg | Iron: 4mg