Pasta and noodles · Italian-American · 25 min
Basil Pesto Tortellini with Roasted Peppers, Zucchini & Parmesan
- 25 min
- 2–6 servings
- 668 kcal / serving
A cozy pasta dish where tender tortellini mingles with bright zucchini, sweet peppers, and a basil pesto sauce. It comes together quickly for a satisfying weeknight meal with a lightly roasted veg bite.
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Ingredients
- 80 mlbasil pesto
- 9 ozcheese tortellini, fresh or frozen
- ¼ cupParmesan cheese, shredded
- 1 mediumred onion
- ½ (12 oz) jarroasted red bell peppers
- 2 mediumzucchini squash
- red onions
From the pantry: black pepper, extra virgin olive oil, garlic powder, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- 1 mediumred onion
- 2 mediumzucchini squash
- red onions
Dairy, eggs & chilled
- 80 mlbasil pesto
- ¼ cupParmesan cheese, shredded
Frozen
- 9 ozcheese tortellini, fresh or frozen
Sauces, oils & condiments
- ½ (12 oz) jarroasted red bell peppers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basil pesto | 80 ml | 160 ml | 1 cup |
| cheese tortellini, fresh or frozen | 9 oz | 18 oz | 27 oz |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
| red onion | 1 medium | 2 medium | 3 medium |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Try to keep the oven preheated to 450°F before you start, then get your vegetables ready.
- Cut the zucchini into medium dice and spread them on a baking sheet.
- Slice the red onion into thin strips and add them to the sheet with the zucchini.
- Roughly chop the roasted peppers and toss them onto the baking sheet.
- Drizzle the vegetables with oil and season with salt, pepper, oregano, and garlic powder; give everything a light stir in an even layer.
- Roast the sheet in the oven, stirring halfway, until the zucchini is golden and tender, about 15–18 minutes.
- Meanwhile, bring a pot of water to a boil, add the tortellini, and cook until just tender according to package directions, about 5 minutes.
- Drain the tortellini and return it to the pan; cover to keep warm.
- When the vegetables are roasted, add them and the pesto to the tortellini and stir to combine.
- Divide among serving plates and top with Parmesan before serving.
Two tips
- Prep the vegetables ahead of time and store in the fridge; reheat with the tortellini for a faster weeknight meal.
- Swap in a different grated cheese or add extra oregano for a slightly different finish, using only ingredients from the list.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 26 g
- Carbs
- 66 g
- Fat
- 34 g
- Fiber
- 6 g
- Sodium
- 947 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.