Harvest Vegetable Tortellini
Savor the flavors of fall with this comforting Harvest Vegetable Tortellini recipe, a vibrant medley of roasted butternut squash, zucchini, red bell pepper, and red onion tossed with tender cheese-filled tortellini. This dish boasts a velvety garlic-infused parmesan cream sauce, enriched with fresh thyme and a hint of optional red pepper flakes for a subtle kick. Baby spinach adds a fresh, healthy touch, making it a well-rounded, satisfying meal. Ready in just 40 minutes, this hearty, crowd-pleasing pasta is perfect for cozy weeknight dinners or an elegant seasonal entree. Serve it hot, topped with extra parmesan or thyme for a restaurant-quality finish.
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Recipe Information
Ingredients
- 12 oz cheese tortellini
- 2 cups butternut squash
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium red onion
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 3 large garlic cloves
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 1 tsp fresh thyme leaves
- 2 cups baby spinach
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Peel and dice the butternut squash into 1/2-inch cubes. Slice the zucchini into half-moons. Core and chop the red bell pepper into bite-sized pieces. Peel and cut the red onion into wedges.
Spread the vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then toss to coat. Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, usually about 3-5 minutes. Drain and set aside.
Mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese, fresh thyme leaves, and the remaining salt and black pepper. If desired, add crushed red pepper flakes for a hint of heat.
Add the roasted vegetables to the skillet, along with the cooked tortellini and baby spinach. Toss everything together until the spinach wilts and the pasta is well coated with the sauce.
Taste and adjust seasoning, if needed. Serve hot, garnished with additional parmesan cheese and thyme if desired.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 33.9 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1154 mg | 89% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2200 mg | 47% | |
*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.
