Cheese Tortellini with Roasted Vegetables and Arugula

Name: Cheese Tortellini with Roasted Vegetables and Arugula
Yield: Makes 4-6 servings
Ingredients: Olive oil, 2 tablespoons; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Fresh cheese or spinach tortellini, 1¼ lb (625 g); Fresh cheese or spinach tortellini, 1¼ lb (625 g); Parmesan cheese, ⅓ cup (1⅓ oz/40 g) grated; Arugula leaves, 4 cups (4 oz/125 g) loosely packed, roughly chopped if large; Garlic, 8 cloves, unpeeled; Pitted Kalamata olives, ½ cup (2 oz/60 g); Cherry tomatoes or roughly chopped tomatoes, 1 pint (12 oz/375 g); Cherry tomatoes or roughly chopped tomatoes, 1 pint (12 oz/375 g); Baby pattypan squash or zucchini, 1 lb (500 g), cut into 1-inch (2.5-cm) chunks; Baby pattypan squash or zucchini, 1 lb (500 g), cut into 1-inch (2.5-cm) chunks

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This easy but satisfying pasta dish helps use up a glut of summer squash and tomatoes in late summer. Arugula adds a peppery bite to counter the richness of the cheese-stuffed pasta, but spinach would also be tasty.

Ingredients

Baby pattypan squash or zucchini, 1 lb (500 g), cut into 1-inch (2.5-cm) chunks
Cherry tomatoes or roughly chopped tomatoes

Dinner
Pasta
Vegetarian
Summer
Gluten-free

Method

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Toss the squash, tomatoes, olives, garlic, and oil on the baking sheet until coated. Sprinkle with salt and pepper and