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Tortellini with Roasted Veggies and Basil Vinaigrette

Delicious Tortellini with Roasted Veggies and Basil Vinaigrette

This 30-Minute Tortellini with Roasted Veggies and Basil Vinaigrette is a delightful way to highlight seasonal produce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 large Zucchini Adds softness and moisture; substitute with yellow squash for a fun twist.
  • 2 medium Bell Peppers Provide sweetness and crunch; any color works.
  • 1 bunch Asparagus Contributes a unique flavor and texture; can be swapped with green beans if preferred.
  • 1 medium Red Onion Offers mild sweetness when roasted; use yellow onion for a sharper taste.
  • 3 tablespoons Olive Oil Essential for roasting veggies and making the vinaigrette.
  • 1 teaspoon Kosher Salt Enhances overall flavor; can be replaced with sea salt.
  • 1 teaspoon Black Pepper Adds a hint of spice; freshly ground is best.
For the Tortellini
  • 9 ounces Refrigerated Tortellini Any cheese or spinach flavor can be used for variety.
  • ¼ cup Grated Parmesan Cheese Provides a savory finish and depth; omit for a dairy-free option.
For the Basil Vinaigrette
  • 1 cup Fresh Basil Leaves Key ingredient for a fresh taste; substitute with parsley if needed.
  • 2 cloves Garlic Provides aromatic complexity; garlic powder can be used if fresh is unavailable.
  • 3 tablespoons Red Wine Vinegar Adds acidity to balance flavors; apple cider vinegar works as a substitute.
  • ¼ teaspoon Red Pepper Flakes Offers a touch of heat; adjust to your liking.
  • 2 tablespoons Water Used to thin the vinaigrette to your desired consistency.

Equipment

  • Oven
  • Large baking sheet
  • large pot
  • colander
  • blender or food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Chop zucchini, bell peppers, asparagus, and red onion into bite-sized pieces and place on a baking sheet.
  3. Drizzle the veggies with olive oil, sprinkle with salt and pepper, and toss until coated.
  4. Roast the vegetables for about 20 minutes, stirring halfway through, until tender and slightly caramelized.
  5. Boil a pot of salted water and cook the refrigerated tortellini according to package instructions, usually around 3-5 minutes.
  6. Drain the tortellini and let cool slightly while preparing the vinaigrette.
  7. In a blender, combine basil, garlic, olive oil, vinegar, red pepper flakes, and salt. Blend until smooth, adding water as needed.
  8. Toss the drained tortellini with the roasted vegetables and basil vinaigrette in a serving bowl.
  9. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

This dish can also be served cold, making it perfect for summer picnics. Adjust seasoning and roasting time based on vegetable size to ensure even cooking.

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