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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning, if needed. Serve hot, garnished with additional parmesan cheese and thyme if desired.

Nutrition Facts

Serving size	1613.3 grams (1613.3g)

Amount per serving	% Daily Value*
Calories	2546

Total Fat 156.80g	201%
Saturated Fat 73.20g	366%
Polyunsaturated Fat 5.30g
Cholesterol 393mg	131%
Sodium 5231mg	227%
Total Carbohydrate 211.10g	77%
Dietary Fiber 27.20g	97%
Total Sugars 33.90g
Protein 62.60g	125%

Vitamin D 0IU	0%
Calcium 1154mg	89%
Iron 10mg	54%
Potassium 2200mg	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.

Source of Calories

Fat: 56.3%

Protein: 10.0%

Carbs: 33.7%