Pesto Tortellini and Roasted Veggies

Name: Pesto Tortellini and Roasted Veggies
Ingredients: 4 Baby Zucchini, Sliced; 1 Green Bell Pepper, Diced; ½ Cup Red Onion, Diced; 8oz Asparagus, Cut into 1 In. Pieces (Make Sure You First Trim about 2 Inches Off the End of the Asparagus Spears and Toss the Trimmings); 8 oz. White Mushrooms, Sliced; 2 Tbsps. Olive Oil; 2 Garlic Cloves, Minced; Salt; Pepper; 1 Pint Baby Heirloom Tomatoes, Halved; 4 Cups Spinach Leaves; 20 oz. Refrigerated Cheese Tortellini; ½ Cup Pesto Sauce (Store Bought or Homemade)

www.crystalvalleyfoods.com

Pesto Tortellini and Roasted Veggies Ingredients: 4 Baby Zucchini, Sliced 1 Green Bell Pepper, Diced ½ Cup Red Onion, Diced 8oz Asparagus, Cut into 1 In. Pieces

View full recipe on www.crystalvalleyfoods.com

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Ingredients

4 Baby Zucchini, Sliced
1 Green Bell Pepper, Diced
½ Cup Red Onion, Diced
8oz Asparagus, Cut into 1 In. Pieces (Make Sure You First Trim about 2 Inches Off the End of the Asparagus Spears and Toss the Trimmings)
8 oz. White Mushrooms, Sliced
2 Tbsps. Olive Oil
2 Garlic Cloves, Minced
Salt
Pepper
1 Pint Baby Heirloom Tomatoes, Halved
4 Cups Spinach Leaves
20 oz. Refrigerated Cheese Tortellini
½ Cup Pesto Sauce (Store Bought or Homemade)