Mediterranean Tortellini

 

Ingredients:

1 Package fresh Cheese Tortellini

1 small zucchini - cut into 1/2-inch half moons

1 sweet bell pepper - cut into 1-inch pieces

1 shallot- peeled and thinly sliced

1/4 cup basil pesto

1/4 cup shredded Parmesan cheese

1 Tbsp Mediterranean Spice blend (divided)- if you don't have a pre-made blend then combine paprika, cumin, garlic powder, salt and pepper

2 Tbsp butter

1 Tbsp oil

Preheat oven to 425F

Fill pot with salted water to cook pasta and bring to a boil.

While water is heating, put veggies into a medium bowl and add half of the spice blend and 1 Tbsp oil. Toss and put on baking sheet.  Roast in the middle oven rack until softened, 14-15 minutes.

While veggies are roasting, add tortellini to boiling water. Cook, stirring occasionally until heated through, 2-3 minutes.  Reserve 2 Tbsp pasta water, then drain and set aside.

Using same pot, add butter and remaining spice blend.  Stir over medium heat to melt butter and toast spices.  Remove from heat and add tortellini, pesto, roasted veggies, half of the Parmesan and reserved pasta water.  Toss until well combined.

Divide between bowls and top each with remaining Parmesan.

Serves 2