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Delicious Tortellini Primavera with Roasted Vegetables and Mezzetta Marinara Sauce

Tortellini Primavera with Roasted Vegetables

Tortellini served with roasted vegetables and topped with Mezzetta Napa Valley Bistro Sauce.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Hezzi-D

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 c. broccoli florets
  • 1 red pepper thinly sliced
  • 1/2 onion chopped
  • 3 garlic cloves chopped
  • 1/2 eggplant cut in half then thinly sliced
  • salt and pepper
  • 1 lb. tortellini
  • 2 c. Marinara Sauce
  • Parmesan cheese and parsley for garnish

Instructions

  • Preheat the oven to 425 degrees.
  • Place the broccoli, red pepper, onion, garlic, and eggplant on a small baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
  • Bake for 15 minutes, stirring once. Remove from oven and set aside.
  • Cook the tortellini according to the package directions. Drain and divide into 4 bowls.
  • Divide the roasted vegetable mixture among the tortellini.
  • Heat the marinara sauce for 2 minutes then pour over top of the pasta and vegetables.
  • Garnish with Parmesan cheese and parsley if desired.

Notes

A Hezzi-D Original Recipe