3 Cheese Tortellini Roasted Pepper Zucchini Spinach
Brighten up your weeknight dinners with this vibrant and comforting 3 Cheese Tortellini with Roasted Peppers, Zucchini, and Spinach! This mouthwatering recipe combines tender, cheese-stuffed tortellini with caramelized roasted red bell peppers and zucchini, all tossed in a luscious garlic butter sauce. A touch of fresh spinach adds a wholesome twist, while a sprinkle of parmesan cheese, fragrant basil, and zesty lemon zest elevate every bite. Ready in just 40 minutes, this restaurant-quality pasta dish is easy to whip up yet feels gourmet. Perfect for busy evenings or a cozy dinner for four, this flavorful feast is a celebration of fresh ingredients and bold flavors.
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Recipe Information
Ingredients
- 16 oz 3 cheese tortellini
- 2 red bell pepper
- 1 medium zucchini
- 4 cups fresh spinach
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 0.25 cup parmesan cheese
- 8 fresh basil leaves
- 1 tsp lemon zest
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the red bell peppers into quarters and remove the seeds and membranes. Slice the zucchini into thin rounds.
Place the peppers and zucchini on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat evenly. Roast in the oven for 15-20 minutes, flipping halfway, until the vegetables are tender and slightly caramelized.
While the vegetables roast, cook the 3 cheese tortellini according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the remaining 1 tablespoon of olive oil and 3 tablespoons of unsalted butter over medium heat until melted.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Lower the heat and add the cooked tortellini to the skillet. Toss well to coat the pasta with the garlic butter.
Stir in the roasted peppers, zucchini, and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes for a mild spice kick. Adjust seasoning to taste.
Remove the skillet from heat and stir in 1/4 cup of grated parmesan cheese and 1 teaspoon of lemon zest for brightness.
Serve immediately, garnished with torn fresh basil leaves and extra parmesan cheese if desired.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 31.2 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1607 mg | 124% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3192 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
