Fresh From the Vine Tortellini

Fresh From the Vine Tortellini

30
Becca Miller 13

"A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!"

Ingredients

40 m {{adjustedServings}} servings 672 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
  3. Cook and drain the tortellini according to package directions, and set aside in a serving dish.
  4. In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.
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Reviews

30
  1. 38 Ratings

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Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy.

I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the rec...

Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it...