Tortellini with Pesto and Roasted Veggies | Fronk Recipes

Ingredients

• 2 medium zucchini, (ends trimmed, sliced into half moons)
• 2 medium yellow squash, (ends trimmed, sliced into half moons)
• 1 red bell pepper, (diced into 3/4-inch squares)
• 1/2 large red onion, (diced into 3/4-inch squares)
• 8 oz. button mushrooms, (sliced fairly thick)
• 1 (10.5 oz) pkg. grape or cherry tomatoes, halved
• 2 Tbsp olive oil
• Salt
• freshly ground black pepper
• 2 cloves garlic, (minced)
• 1 (20 oz) pkg. refrigerated three cheese tortellini
• 4 cups (4 oz) fresh spinach
• 2/3 cup homemade or store-bought pesto,
• Finely shredded parmesan cheese, (for serving)