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
Parmesan Cheese, shredded(ContainsMilk/Lait)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
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. Meanwhile, 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, tomatoes, half the Mediterranean Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies soften, 14-15 min.
Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain tortellini.
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 until butter is melted and spices are toasted, 1 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper, to taste. Stir gently until well-combined.
Divide tortellini between bowls. Sprinkle with remaining Parmesan. Tear basil over top.