Tortellini with Pesto and Roasted Veggies

• Vegetarian

• Produce

  • 8 oz Button mushrooms
  • 2 cloves Garlic
  • 1 (10.5 oz pkg. Grape or cherry tomatoes
  • 1 Red bell pepper
  • 1/2 Red onion, large
  • 4 cups Spinach, fresh
  • 2 Yellow squash, medium
  • 2 Zucchini, medium

• Condiments

  • 2/3 cup Pesto, homemade or store-bought

• Pasta & Grains

  • 1 (20 oz pkg. Refrigerated three-cheese tortellini

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on cookingclassy.com