Cooking Classy · by Jaclyn★ 5.0 (36)
Tortellini with Pesto and Roasted Veggies
NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 41%
CARBS 59G45% OF CAL
6G FIBER0G ADDED0G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 24G41% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Store-bought tortellini tossed with bright pesto and a medley of roasted vegetables including zucchini, bell peppers, and tomatoes. A veggie-loaded pasta dinner.
mainitalianpasta🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 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 (10.5 oz) pkg. grape or cherry tomatoes, halved
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, (minced)
- 1 (20 oz) pkg. refrigerated three cheese tortellini
- 4 cups (4 oz) fresh spinach
- 2/3 cup homemade or store-bought pesto,
- Finely shredded parmesan cheese, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 26%·PRO 41%
CARBS 59G45% OF CAL
6G FIBER0G ADDED0G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 24G41% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 852mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 850mg
- Calcium
- 339mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.