Tortellini with pesto & roasted vegetables
Complete and delicious
ingredients
- 1 pkg (300 g)
Olivieri Herb with Three Cheeses Tortellini - 1 pkg (170 g)
OLIVIERI Basil Pesto - 1 yellow pepper, large diced
- 1 red pepper, large diced
- 1 fennel bulb, trimmed and sliced
- 1 cup (250 g)
roma tomatoes diced - 1 zucchini, sliced
- 2 tbsp (30 mL)
olive oil - 1/8 tsp (.5 g)
salt & pepper to taste - 1 cup (250 g)
mozzarella, cubed
tip:
Substitute Pesto with Chipotle, Sundried Tomato Pesto or any Olivieri Pesto
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Meal Type:
Side Dish
Cooking Time:
8-12
Serving Portions:
4-6
cooking instructions
Pre-heat oven to 400 degrees, combine: yellow, red peppers, fennel, tomatoes, zucchini and olive oil in bowl. Toss gently to coat. Arrange in a single layer on baking sheet, roast until vegetables are golden brown (15 minutes) Cook tortellini according to package directions, drain and combine with pesto in a large serving bowl Add roasted vegetables cubed mozzarella and gently toss Serve warm or chilled.
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