|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.|
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.
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