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Easy Pesto Tortellini with Roasted Veggies – 30-Minute Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 pound (16 oz) cheese tortellini (fresh or refrigerated)
  • 1 cup basil pesto (store-bought or homemade)
  • 1 pint cherry or grape tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into bite-size strips
  • 1 small red onion, cut into wedges
  • 2 cups broccoli florets
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 lemon, zested and juiced
  • 1/3 cup grated Parmesan, plus more for serving
  • Red pepper flakes (optional, for heat)
  • Fresh basil, for garnish (optional)

Instructions
 

  • Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. Bring a large pot of salted water to a boil.
  • Toss the veggies: On the baking sheet, combine tomatoes, zucchini, red bell pepper, red onion, and broccoli. Drizzle with 2 tablespoons olive oil. Season with salt, pepper, and garlic powder. Toss to coat and spread in a single layer.
  • Roast until caramelized: Roast for 18–22 minutes, stirring once halfway through, until the edges are golden and the tomatoes are juicy.
  • Cook the tortellini: While the veggies roast, add tortellini to the boiling water. Cook according to package directions, usually 2–4 minutes, until they float and are tender. Reserve 1/2 cup of pasta water, then drain.
  • Loosen the pesto: In a large bowl or the empty pasta pot, stir the pesto with 1 tablespoon olive oil and a splash of the reserved pasta water to create a silky sauce.
  • Combine: Add the hot tortellini to the pesto and toss gently to coat. Fold in the roasted vegetables, lemon zest, and half the lemon juice. If needed, add more pasta water a tablespoon at a time until glossy.
  • Finish and taste: Stir in Parmesan. Taste and adjust with more salt, pepper, or lemon juice. Add red pepper flakes if you like a little heat.
  • Serve: Divide into bowls and top with extra Parmesan and torn basil. Serve warm.