Description
Fresh cheese tortellini meets roasted summer vegetables and a creamy garlic sauce for one quick and easy dinner!
Ingredients
Scale
For the Vegetables
- 1 red pepper, diced
- 1 zucchini, chopped
- 1 cup fresh green beans, trimmed and diced
- 1 tablespoon dry zesty Italian dressing mix
- 1 tablespoon olive oil
For the Garlic Cream Sauce
- 3 tablespoons butter
- 3 cloves garlic, pressed through a garlic press
- 3 tablespoons all purpose flour
- 1 1/2 cups milk (I always use whole)
- 2 tablespoons grated parmesan cheese
- 16 ounces fresh cheese tortellini (usually near the deli)
Instructions
For the Vegetables
- Preheat oven to 450 degrees.
- Place the cut vegetables in a medium bowl and mix with dry Italian dressing mix and olive oil. Spread them onto a baking sheet (I use my Silpat liner for easy clean up) in a single layer. Set aside. Roast vegetables for 8-10 minutes, or until just tender.
For the Garlic Cream Sauce
- Melt butter in a medium pan on medium high heat. Add pressed garlic and stir frequently so that the garlic won’t burn for about 2 minutes. Sprinkle flour over the butter and garlic and let it cook for another 2-3 minutes, whisking frequently.
- Slowly add milk and bring to a gentle boil, whisking frequently. Turn the heat down to medium and add Parmesan cheese. Simmer gently, stirring often for about 5-10 minutes, or until the sauce has thickened. Turn heat to low until ready to use.
- In the meantime, boil tortellini according to the directions on the package. Fresh pasta usually takes much less time to cook than dried.
- Combine the cooked pasta with the roasted vegetables and mix to combine. Pour garlic cream sauce over the pasta and stir to coat. The sauce will thicken slightly as it cools and is partially absorbed into the pasta.
- Sprinkle with additional Parmesan cheese.