Pesto Tortellini and Roasted Veggies

Pesto Tortellini and Roasted Veggies Ingredients:
- 4 Baby Zucchini, Sliced
- 1 Green Bell Pepper, Diced
- ½ Cup Red Onion, Diced
- 8oz Asparagus, Cut into 1 In. Pieces (Make Sure You First Trim about 2 Inches Off the End of the Asparagus Spears and Toss the Trimmings)
- 8 oz. White Mushrooms, Sliced
- 2 Tbsps. Olive Oil
- 2 Garlic Cloves, Minced
- Salt and Pepper
- 1 Pint Baby Heirloom Tomatoes, Halved
- 4 Cups Spinach Leaves
- 20 oz. Refrigerated Cheese Tortellini
- ½ Cup Pesto Sauce (Store Bought or Homemade)
Pesto Sauce Ingredients*:
- 2 Cups Fresh Basil Leaves
- ½ Cup Pine Nuts
- ½ Cup Parmesan or Romano Cheese, Grated
- 2 Tbsps. Lemon Juice
- 2 Garlic Cloves
- ½ Cup Olive Oil
- ¼ Tsp. Salt
- Pepper to taste
*This makes more than is needed for this recipe. You can save the extra for later!
Instructions for Pesto Tortellini and Roasted Veggies:
- Preheat oven to 400°F.
- Place zucchini, pepper, onion, asparagus, and mushroom in a large bowl and toss with olive oil, garlic, salt and pepper.
- Add the veggies (everything but the tomatoes and spinach) to a baking sheet in one layer and cook for about 10 minutes.
- Remove the baking sheet and add the tomatoes to the mix. Roast for another 15 minutes or until the veggies are tender.
- Finally, remove the baking sheet again and mix in the spinach leaves. Roast for 2 minutes.
- Cook tortellini according to the directions on the package.
- Add cooked and drained tortellini to a large serving bowl and mix in the veggies and pesto sauce. Add salt and pepper to taste.
Instructions for Pesto Sauce:
- Combine basil and pine nuts in a food processor and pulse several times.
- Next add the cheese, lemon juice, and garlic. Pulse until finely minced.
- While the food processor is running, slowly add in the olive oil until the mixture is smooth.
- Stir in salt and pepper.