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Roasted Vegetable Tortellini

By Lynn Dugan|MyPlate2Yours

An intriguing combination of comfort food meets healthy! This is a delicious meatless main dish. Get the benefits of a veggie forward entree paired with warm, cheesy tortellini. While the veggies are roasting, you'll cook the pasta and make the sauce. Dinner will be ready in less than 30 minutes. Want to include additional protein? Add steamed shrimp, shredded chicken or a can of cannellini beans. Enjoy!

Roasted Vegetable Tortellini (serves 4-5)


1 cup carrots, slice into coins

2 cups broccoli florets

½ cup red or sweet onion, slice ¼ inch

1 cup yellow squash, slice into moons

Olive oil (for drizzle)


Freshly ground pepper

2 cups chicken or vegetable stock

2 tablespoons all-purpose flour

1 tablespoon olive oil

3 garlic cloves, minced

2/3 cup shredded parmesan cheese

1 tablespoon fresh chives, chopped

1 generous cup baby spinach

1-16 ounce package frozen cheese tortellini


Preheat oven to 425 degrees. Place cut veggies (carrots, broccoli, onion and squash) onto a parchment lined baking sheet. Drizzle with olive oil, salt and pepper, and place in oven for 15 minutes. Stir and roast 10-15 minutes more until onion begins to caramelize and veggies are tender.


Boil water in a large pot. Cook tortellini according to package direction. Drain and return to pot.


Meanwhile, whisk stock and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring until garlic just begins to brown. Add the broth/flour mixture to the pan, bring to a boil while stirring occasionally, until the sauce is thick and coats the back of a spoon (about 4 minutes). Remove from heat and stir in chive and spinach. Add cooked tortellini and roasted vegetables to the pan and stir gently to coat.


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