Cheese Tortellini with Roasted Tomatoes
Full of fresh cherry tomatoes, olive oil, and garlic, it’s a simple, summery pasta dish that comes together quickly and easily.
Servings: 6
Ingredients
- 2 pints cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 16 to 19 ounces refrigerated cheese tortellini
- freshly grated parmesan, for garnish
- fresh basil ribbons, for garnish
- freshly cracked black pepper, for garnish
Instructions
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
- Transfer tomatoes to a baking sheet and spread into an even layer.
- Bake for 20 to 22 minutes, or until tomatoes are soft.
- Remove from oven.
- In the meantime, cook tortellini according to package directions.
- Drain the tortellini.
- Add roasted tomatoes to the drained tortellini and toss to combine.
- Garnish with parmesan, basil, and cracked pepper.
- Serve.
Nutrition
Calories: 310kcal | Carbohydrates: 40g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 734mg | Potassium: 360mg | Fiber: 4g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 37mg | Calcium: 132mg | Iron: 3mg
