Summer Vegetables with Tortellini
Cheese tortellini meets summer’s bounteous farm-fresh vegetables with a light lemon butter sauce. This quick and easy dinner is a perfect dish for a quick weeknight dinner or a healthy side dish for a cookout.
Course
Main Dish
,
Side Dish
Cuisine
Italian
,
low carb
,
vegetarian
Skill Level
easy
,
kids can help
Keyword
healthy recipe
Servings
4
people
Servings
4
people
Ingredients
3
mini yellow squash
sliced lengthwise
3
mini zucchini
sliced lengthwise
2
Tbsp
olive oil
1
tsp
salt
1/2
tsp
pepper
1
package
tortellini or frozen pasta of your choice
1/2
cup
Pesto sauce
2
cups
farm-fresh spinach
chopped
1/3
cup
Parmesan cheese
1
lemon
zest and juice
4
stalks
purple asparagus
quartered
4
stalks
asparagus
quartered
Instructions
Preheat oven to 425°
Combine squash, zucchini, olive oil, salt and pepper in bowl.
Arrange vegetables on rimmed cookie sheet and bake for 15 minutes, flipping vegetables over 1/2 way through.
Cook tortellini as directed, drain.
Toss tortellini with pesto sauce.
Add vegetables and chopped spinach to tortellini, toss to combine.
Top with lemon juice and zest, toss.
Sprinkle with Parmesan cheese and salt, as desired.
Serve immediately. May also be enjoyed cold.
Recipe Notes
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