Bright, cozy, and packed with garden-fresh flavor, this Tortellini with Pesto and Roasted Veggies is the kind of weeknight meal that feels special without demanding a lot of work. Sweet cherry tomatoes burst in the oven, zucchini and yellow squash roast until tender and lightly caramelized, and mushrooms and bell pepper add body and earthiness. Tossed with cheesy three-cheese tortellini and a generous spoonful of vibrant pesto, this dish comes together fast and keeps well for lunches or relaxed dinners. Serve it warm or at room temperature with extra shredded parmesan on top.

Why you’ll love this recipe

Fast and flexible: Most of the hands-off time is roasting — perfect when you want a simple main that tastes like you spent more time on it than you did.
Veggie-forward: The mix of zucchini, yellow squash, red pepper, mushrooms, tomatoes, and spinach gives you a delightful range of textures and colors.
Comforting and bright: The creamy tortellini and bold pesto make every bite rich, while roasted vegetables add freshness and balance.
Meal-prep friendly: Stored separately from the pesto, the roasted veggies and tortellini keep well for 3–4 days in the fridge.

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 (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, recipe HERE
Finely shredded parmesan cheese, for serving

Prep and equipment

You’ll need a rimmed baking sheet, a large pot for boiling tortellini, a large skillet, measuring spoons, a spoon or spatula for tossing, and a colander. Preheat your oven while you prep the vegetables so the baking sheet is hot and ready for roasting.

Step-by-step instructions

Follow these concise, clarified steps to make the Tortellini with Pesto and Roasted Veggies. The order follows the original approach: roast the vegetables, cook the tortellini, then combine everything with garlic, spinach, and pesto.

Preheat oven and prepare vegetables: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Arrange the sliced zucchini, sliced yellow squash, diced red bell pepper, diced red onion, sliced mushrooms, and halved grape or cherry tomatoes on the baking sheet in a single layer so they roast rather than steam.
Season and oil: Drizzle the 2 Tbsp olive oil evenly over the vegetables. Sprinkle with a generous pinch of salt and a few grinds of freshly ground black pepper. Toss the vegetables directly on the baking sheet to coat them in oil and seasonings, then spread them again into a single layer, leaving a little space between pieces for even caramelization.
Roast the vegetables: Roast the vegetables in the preheated oven for about 18–22 minutes, stirring or flipping them once halfway through. Roast until the zucchini and squash are tender and starting to brown, the onions are soft and edged with caramelization, and the tomatoes have softened and released some juices.
Start the tortellini: While the vegetables roast, bring a large pot of salted water to a boil. Add the 20 oz package of refrigerated three cheese tortellini and cook according to package directions until al dente, usually about 3–5 minutes. Drain the tortellini in a colander, reserving about 1/4 cup of the pasta cooking water if you’d like to loosen the sauce at the end.
Sauté the garlic and wilt the spinach: In a large skillet over medium heat, add a drizzle (about 1 tsp) of olive oil or a light spray to warm the pan. Add the 2 cloves minced garlic and sauté briefly until fragrant, about 30 seconds — do not let it brown. Add the 4 cups fresh spinach to the skillet and cook, stirring, until it wilts and reduces in volume, about 1–2 minutes. Season the spinach lightly with a pinch of salt and pepper.
Combine tortellini and spinach: Add the drained tortellini to the skillet with the wilted spinach. Gently toss to combine the pasta and spinach so the tortellini picks up some garlic flavor. If the mixture seems a bit dry, add a tablespoon or two of the reserved pasta water to loosen it.
Add roasted vegetables: When the vegetables come out of the oven, use a spatula to transfer them to the skillet with the tortellini and spinach. Combine everything gently so the roasted tomatoes don’t completely collapse. Taste and adjust seasoning with more salt and pepper if needed.
Stir in the pesto: Remove the skillet from the heat. Add the 2/3 cup pesto and fold it through the tortellini and roasted vegetables until everything is evenly coated. If you prefer a saucier dish, add a little more reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
Serve and garnish: Divide the Tortellini with Pesto and Roasted Veggies among plates or a large serving bowl. Sprinkle each portion with a generous amount of finely shredded parmesan cheese. Serve immediately while warm, or let it cool slightly to serve at room temperature.

Taste and texture notes

The roasted vegetables add a gentle sweetness and caramelized edges that play beautifully with the herby pesto and rich three-cheese tortellini. The cherry tomatoes soften and add bursts of acidity, balancing the creamy cheese and oil in the pesto. Spinach brings an extra green freshness and melts into the warm tortellini so every bite is well rounded.

Variations and swaps

Protein add-ins: If you want to boost protein, slice and pan-sear tofu cubes, add cooked chickpeas, or stir in shredded rotisserie-style chicken alternative from a halal-certified source. Add these after the tortellini is combined so they warm through but don’t overcook.
Greens: Swap spinach for arugula for a peppery bite or baby kale for more chew—just toss in and wilt until tender.
Pesto options: Basil pesto is classic, but you can use sun-dried tomato pesto or a walnut pesto for different flavor profiles. Adjust the quantity to taste.
Cheese: Finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt in addition to parmesan for an elevated touch.

Make-ahead and storage

This dish stores well. Keep roasted vegetables and cooked tortellini mixed with pesto in an airtight container in the fridge for up to 3–4 days. If you’re storing leftovers, separate the pesto from the pasta and veggies for the best texture; add the pesto just before serving. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce, or enjoy cold as a pasta salad.

Serving suggestions

Serve with a crisp green salad and a simple lemon vinaigrette to cut through the richness.
Offer crusty bread or garlic bread for mopping up any leftover pesto and tomato juices.
Pair with a chilled glass of white wine or sparkling water with lemon for a light, refreshing meal.

Troubleshooting

If the roasted vegetables are soggy: Make sure they’re spread in a single layer with space between pieces. Higher heat (425°F) encourages caramelization rather than steaming.
If the dish seems dry after adding pesto: Stir in a tablespoon or two of the reserved pasta water to loosen and create a silky sauce.
If garlic tastes bitter: Garlic burns quickly; sauté only until fragrant and avoid high heat once it’s in the pan.

Final thoughts

Tortellini with Pesto and Roasted Veggies is a winner for busy evenings and casual entertaining. It’s colorful, satisfying, and simple to scale up or down. The combination of roasted vegetables and creamy tortellini with bright pesto is one that keeps people coming back for seconds. Make it your own with slight swaps and serve it warm or room temperature — it’s delicious either way.

Happy cooking, and enjoy this easy, flavorful pasta that celebrates fresh produce and simple, well-balanced flavors.

Tortellini with Pesto and Roasted Veggies

A colorful, easy pasta dish of roasted summer vegetables tossed with cheese tortellini and pesto.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

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
10.5 oz grape or cherry tomatoes halved (package)
2 Tbsp olive oil
salt to taste
freshly ground black pepper to taste
2 cloves garlic minced
20 oz refrigerated three cheese tortellini (package)
4 cups fresh spinach about 4 oz
2/3 cup pesto homemade or store-bought
finely shredded Parmesan cheese for serving

Equipment

rimmed baking sheet (18 x 13 inches)
Large Pot
Large Bowl
Colander
Knife
Cutting Board
spoon or tongs

Method

Preheat the oven to 425°F (220°C). Line a rimmed 18 x 13-inch baking sheet or use it unlined.
Place the sliced zucchini, yellow squash, diced red bell pepper, diced red onion, and sliced mushrooms on the baking sheet.
Drizzle the vegetables with 2 tablespoons olive oil, season with salt and freshly ground black pepper, and toss on the sheet to coat evenly.
Roast the vegetables 10 minutes, then remove the sheet, add the halved tomatoes and minced garlic, and toss to combine.
Return the sheet to the oven and roast 10 more minutes, or until the vegetables are tender. Remove the sheet, add the fresh spinach, and toss; roast 1 minute longer until the spinach wilts.
While the vegetables roast, cook the refrigerated three-cheese tortellini in a large pot of boiling salted water according to package directions; drain well in a colander.
Transfer the drained tortellini to a large bowl. Add the roasted vegetables and 2/3 cup pesto, then season with salt and pepper to taste and toss gently to coat everything evenly.
Serve warm and top each portion with finely shredded Parmesan cheese as desired.