Wednesday, August 29, 2012

Colorful tortellini

Colorful Tortellini
Serves 4-5

1 lb uncooked tri color cheese tortellini
1 medium tomato
handful of small orange sweet tomatoes
2 shallots
1.5 cups brocolli
3/4 cups pepper strips
1 cup fresh baby spinach
1/4 cup slices pitted black olives
2 tablespoons of pesto
1 tablespoon nutritional yeast
1/4 cup grated parmesan cheese
salt & pepper

 
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Directions:
Preheat oven to 300F. Slice tomato into medium size pieces/wedges/slices. Whatever works. I picked a handful of small orange tomatoes from our tomato plants in our garden and sliced those in half. Slice the shallots into small rings. Bonus points if you can get 2 shallots for 25 cents!

Place all on non stick baking sheet and cook for about 1 hour.


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Meanwhile chop brocolli, peppers into strips and olives. Bake brocolli & peppers in oven with the tomatoes & shallots for about 30 minutes. A separate baking tray is best.

When there is about 15 minutes left for the oven - boil the water and cook tortellini according to package directions. I had a little over a pound and it took about 8 minutes. Drain and put back in the pot still hot with the pesto. Mix in and toss in the fresh spinach. When the veggies are done toss it all together with parmesan, salt and pepper to taste, and some nutritional yeast for added flavor.

Serve warm.
colorful tortellini, tortellini pasta salad, tortellini salad, tortellini pasta, tortellini vegetarian pasta, peppers, brocolli, dinner, vegetarian dinner, roasted tomatoes, tri color tortellini


colorful tortellini, tortellini pasta salad, tortellini salad, tortellini pasta, tortellini vegetarian pasta, peppers, brocolli, dinner, vegetarian dinner, roasted tomatoes, tri color tortellini

colorful tortellini, tortellini pasta salad, tortellini salad, tortellini pasta, tortellini vegetarian pasta, peppers, brocolli, dinner, vegetarian dinner, roasted tomatoes, tri color tortellini

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