Roasted Vegetables And Tortellini Recipes

ROASTED VEGETABLES WITH TORTELLINI

Steps:

• Heat oven to 450°F.
• Place 2 tablespoons Light Butter with Canola Oil in 13x9-inch baking pan; heat in oven 1-2 minutes or until melted.
• Stir in vegetables, garlic and Italian seasoning. Roast, stirring occasionally, 20-25 minutes or until vegetables are crisply tender.
• Cook tortellini according to package directions. Drain; return to pan. Stir in remaining Light Butter with Canola Oil and roasted vegetables. Salt to taste, if desired.

ROASTED VEGETABLES AND TORTELLINI

Steps:

• 1. Heat oven to 450degrees, Melt butter in 13x9" baking pan for 3 to 4 minutes
• 2. Stir in vegetables, garlic, onion, Italian seasoning and salt. Bake stirring occasionally for 20 to 25 minutes or until vegetables are crispy tender.
• 3. Cook Tortellini according to package directions, Drain, return to pan. Stir in roasted vegetables and serve immediately.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.