Here is a yummy side dish or salad to take to a 4th of July picnic.
Photo credit: kelli g on Visual hunt / CC BY-NC
In the fall or winter try substituting the zucchini for root vegetables such as sweet potato, carrot or parsnip.
2 medium zucchini, sliced into half moons
2 medium yellow squash, sliced into half moons
1 red bell pepper, diced
½ large red onion, diced
8 oz button mushrooms, sliced
1 (10.5 oz) pkg. grape or cherry tomatoes, halved
2 Tbsp olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 (20 oz) pkg. tortellini
4 cups (4 oz) fresh spinach
2/3 cup pesto
parmesan cheese to taste
Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat.
Roast in oven 10 minutes, then remove, add tomatoes and garlic and toss.
Roast 10 minutes longer or until veggies are tender then remove. Add spinach and toss, roast 1 minute longer or until spinach has wilted.
While veggies are roasting cook tortellini according to directions listed on package and drain.
Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste, tossing to evenly coat.
Serve warm, top each serving with parmesan cheese.