5-Ingredient Pesto Tortellini with Roasted Vegetables

updated Jan 29, 2020
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Pesto Tortellini with Roasted Vegetables

An easy 5 ingredient recipe for cheese tortellini with pesto and a mix of roasted vegetables.

Serves4

Prep5 minutes to 10 minutes

Cook25 minutes to 30 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

A box of spaghetti might seem like the obvious choice for a quick and easy pantry pasta, but cute and curvy tortellini is just as fun and simple — and boasts a creamy, cheesy filling that spaghetti just can’t compete with. My current favorite iteration involves a mix of colorful roasted vegetables and a garlicky pesto, and it’s great eaten warm for dinner or cold as pasta salad for lunch the next day.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

An Easy Pasta That Starts with Store-Bought Favorites

While you’re grabbing a few packages of fresh cheese tortellini from the dairy aisle at the grocery store, pick up that tub of basil pesto next to it. The refrigerated varieties tend to be better-tasting — brighter and more herb-packed — than the jars a few aisles over in the dry pasta section. The vibrant pesto instantly marries the tortellini and roasted zucchini, tomatoes, and red onion to turn it into a stellar yet simple meal.

Pesto Tortellini with Roasted Vegetables

An easy 5 ingredient recipe for cheese tortellini with pesto and a mix of roasted vegetables.

Prep time 5 minutes to 10 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium zucchini, halved lengthwise and sliced into half moons

  • 1

    small red onion, cut into 1-inch chunks

  • 1 pint

    cherry or grape tomatoes (about 2 cups)

  • 2 tablespoons

    olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 (9-ounce) packages

    fresh cheese tortellini

  • 1/3 cup

    store-bought or homemade basil pesto

Instructions

  1. Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, halve 1 medium zucchini, then cut into thin half-moons. Cut 1 small red onion into small chunks.

  2. Place the zucchini, red onion, and 1 pint cherry tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss well to coat and spread in an even layer. Roast until tender and caramelized, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil.

  3. When the vegeables are ready, add the tortellini to the boiling water and cook according to package instructions until al dente. Drain and return the tortellini to the the pot off the heat. Add the roasted vegetables and 1/3 cup basil pesto, and toss well to combine.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.