Roasted Vegetables with Tortellini photo of finished dish
Found on the inside of a Land O Lakes butter carton. Variation of Schwann's Foods fire roasted vegetables was added by me as a time saver idea. 
  • 1 half stick of butter (1/4 C)
  • 6 cups fresh vegetables, cut into 1/2-inch strips or 1-inche pieces (red, yello, green bell peppers, onion, zuchini, yellow summer squash, green beans or asperagus, red potatoes.)
  • 2 tsp chopped fresh garlic
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 9-ounce package uncooked refrigerated cheese-filled tortellini


Heat oven to 450*F. Melt butter in 13x9 inch baking pan in oven (3 to 4 minutes). Stir in vegetables, garlic, Italian seasoning and salt. Bake, stirring occasionally, for 20 to 22 minutes or until vegetables are crisply tender. Meanwhile, cook tortellini according to package directions. Drain; return to pan. Stir in roasted vegetables. Serve immediately.


Use Schwann's frozen fire roasted vegetable medley, eliminating the need for all ingredients except for pasta. Follow directions for preparation of veggies, and add to pan of cooked pasta and serve.
Nutrition info:
Reducing the fat content in the veggie preparation and the pasta could improve this recipe. A tortellini or ravioli containing mushrooms  is a healthier option.
6 servings at 1-1/3 cup each
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