Tortellini with Pesto and Roasted Veggies

Name: 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 (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

Tortellini with Pesto and Roasted Veggies was pinched from <a href="http://www.cookingclassy.com/2016/04/tortellini-with-pesto-roasted-veggies/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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2 medium zucchini, ends trimmed, sliced into half moons

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2 medium yellow squash, ends trimmed, sliced into half moons

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1 red bell pepper, diced into 3/4-inch squares

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1/2 large red onion, diced into 3/4-inch squares

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8 oz button mushrooms, sliced fairly thick

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1 (10.5 oz) pkg. grape or cherry tomatoes, halved

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2 Tbsp olive oil

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Salt and freshly ground black pepper

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2 cloves garlic, minced

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1 (20 oz) pkg. refrigerated three cheese tortellini

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4 cups (4 oz) fresh spinach

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2/3 cup homemade or store-bought pesto

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Finely shredded parmesan cheese, for serving

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