Tortellini with Pesto and Roasted Veggies

Ingredients

• 2 medium zucchini, ends trimmed, sliced into half moons
• 2 medium yellow squash, ends trimmed, sliced into half moons
• 1 red bell pepper, diced into 3/4-inch squares
• 1/2 large red onion, diced into 3/4-inch squares
• 8 oz. button mushrooms, sliced fairly thick
• 1 pkg. grape or cherry tomatoes, halved
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 pkg. refrigerated three cheese tortellini
• 4 cups fresh spinach
• 2/3 cup homemade or store-bought pesto, recipe HERE
• Finely shredded parmesan cheese, for serving

Directions

1. Heat the oven to 425 degrees. Spread the zucchini, squash, bell pepper, onion, and mushrooms across a rimmed baking sheet sized 18 by 13-inch. Add the olive oil, sprinkle with salt and pepper, and turn everything together until the vegetables are coated.
2. Slide the pan into the hot oven for 10 minutes. Take it out, scatter in the tomatoes and garlic, and mix them through the vegetables. Return the pan to the oven for another 10 minutes, or until the vegetables are tender. Pull the pan out again, add the spinach, and toss it with the hot vegetables, then roast for 1 minute more, just until the spinach wilts.
3. As the vegetables roast, prepare the tortellini using the package directions, then drain it well. Transfer the drained tortellini to a large bowl. Add the roasted vegetables and pesto, season with salt and pepper to taste, and toss until everything is nicely coated. Serve warm with parmesan cheese over each portion.