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.
  1. Preheat oven to 425°
  2. Combine squash, zucchini, olive oil, salt and pepper in bowl.
  3. Arrange vegetables on rimmed cookie sheet and bake for 15 minutes, flipping vegetables over 1/2 way through.
  4. Cook tortellini as directed, drain.
  5. Toss tortellini with pesto sauce.
  6. Add vegetables and chopped spinach to tortellini, toss to combine.
  7. Top with lemon juice and zest, toss.
  8. Sprinkle with Parmesan cheese and salt, as desired.
  9. Serve immediately. May also be enjoyed cold.
Recipe Notes


Comment Via Facebook