A feast for the eyes and the taste buds! This colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Fresh Cheese Tortellini(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Sweet Bell Pepper
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Add onions, zucchini, peppers, half the Mediterranean Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until softened, 14-15 min.
While veggies roast, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return tortellini to the same pot, off heat.
Heat the same large pot over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) and remaining Mediterranean Spice Blend. Swirl the pot to melt butter and toast spices, 1 min. Remove pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper to taste. Gently stir until well combined.
Divide tortellini between bowls. Sprinkle with remaining Parmesan. Tear basil over top.