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Tortellini with Pesto and Roasted Veggies
Ingredients
  • 2 medium zucchini , ends trimmed, sliced into half moons
  • 2 medium yellow squash , ends trimmed, sliced into half moons
  • 1 red bell pepper , diced into ¾-inch squares
  • ½ large red onion , diced into ¾-inch squares
  • 8 oz button mushrooms , sliced fairly thick
  • 1 (10.5 oz) pkg. grape or cherry tomatoes, halved
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 1 (20 oz) pkg. refrigerated three cheese tortellini
  • 4 cups (4 oz) fresh spinach
  • ⅔ cup homemade or store-bought pesto
  • Finely shredded parmesan cheese , for serving
Steps
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