A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
200 g
Zucchini
56 g
Red Onion, sliced
160 g
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains Milk, Soy)
¼ cup
Parmesan Cheese
(Contains Milk)
7 g
Basil
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 10 cups water and 2 tsp salt to a boil in a large pot (use same for 4 ppl). Core, then cut peppers into 1/2-inch pieces. Cut zucchini into 1/2-inch thick half-moons.
Toss onions, zucchini, peppers and half the Mediterranean Spice blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 14-15 min.
While veggies roast, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.
Heat the same large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and remaining Mediterranean spice blend. Swirl the pan to melt butter and toast spices, 1 min. Remove the pan from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Toss until well combined. Season with salt and pepper.
Divide tortellini and roasted veggies between bowls. Tear over basil leaves and sprinkle over remaining Parmesan.