Creamy Tortellini with Pesto and Roasted Summer Vegetables

This creamy tortellini with pesto and roasted vegetables is a perfect dish for a light yet satisfying summer dinner. With tender three-cheese tortellini, a medley of colorful roasted vegetables, and a vibrant basil pesto, this meal is both comforting and full of flavor. It’s a simple way to enjoy seasonal produce while creating a dish the whole family will love.

Why You’ll Love This Tortellini Recipe

This dish brings together three of the best components of an easy weeknight meal: cheesy pasta, roasted vegetables, and fresh pesto. Using refrigerated store-bought tortellini makes preparation quick and stress-free, while roasting a variety of vegetables brings out their natural sweetness and enhances their flavor. Pesto adds a punch of freshness that ties all the ingredients together beautifully.

Not only is this recipe quick and easy, but it’s also versatile. You can swap vegetables based on what’s in season, or use a different type of tortellini if you prefer. Plus, it’s essentially a one-bowl meal, which means minimal cleanup and maximum flavor.

This recipe is ideal for warm summer evenings when fresh vegetables are at their peak. The combination of roasted zucchini, squash, bell peppers, and mushrooms with tender pasta and fragrant pesto makes it a dish you’ll want to make repeatedly.

Ingredients You’ll Need

• Zucchini and yellow squash – Sliced into half moons, these summer staples roast beautifully and add a tender bite to the dish.
• Red bell pepper – Adds color and sweetness. Yellow or orange peppers can be substituted if needed.
• Red onion – Brings depth of flavor; avoid skipping it for the best results.
• Button mushrooms – Provide an earthy note; feel free to replace with eggplant or another favorite vegetable.
• Grape or cherry tomatoes – Halved, they roast nicely without releasing too much water.
• Olive oil – Use regular olive oil for roasting at high temperatures.
• Garlic – Freshly minced garlic ensures maximum flavor.
• Three-cheese tortellini – Refrigerated tortellini works best for texture and convenience, though frozen can also be used.
• Fresh spinach – Added at the end to wilt slightly, providing a fresh, leafy component.
• Basil pesto – Homemade or store-bought will work, adding a bright, herby flavor.
• Parmesan cheese – For topping each serving generously.

Step-by-Step Instructions

Roasting the Vegetables

1. Preheat the oven to 425°F (220°C).
2. On a rimmed baking sheet, combine zucchini, yellow squash, red bell pepper, red onion, and mushrooms.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
4. Roast for 10 minutes, then add halved tomatoes and minced garlic. Toss and return to the oven for another 10 minutes, or until vegetables are tender.
5. Add fresh spinach to the tray, toss, and roast for an additional minute until just wilted.

Cooking the Tortellini

While the vegetables roast, cook the tortellini according to the package directions. Typically, this involves bringing a pot of unsalted water to a boil, adding tortellini, and cooking for 4–7 minutes depending on the brand. Drain well and transfer to a large mixing bowl.

Bringing It All Together

Once both the tortellini and vegetables are ready, combine them in the bowl. Add the pesto and toss until the pasta and vegetables are coated evenly. Taste and adjust seasoning with salt and pepper if needed. Serve warm and top with freshly grated Parmesan cheese.