Description
Roasted Vegetables & Tortellini Skillet
Ingredients
12 oz cheese tortellini (fresh or frozen)
2 cups Brussels sprouts (halved)
2 cups butternut squash (peeled and cubed)
2 tbsp olive oil (divided)
1 tbsp balsamic vinegar
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper (to taste)
2 tbsp unsalted butter
1 tsp fresh thyme leaves
Directions
Preheat oven: Heat oven to 400°F (200°C).
Roast vegetables: Toss Brussels sprouts and butternut squash with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until caramelized and tender.
Cook tortellini: While vegetables roast, cook tortellini in salted water according to package instructions. Drain and set aside.
Pan-fry tortellini: Heat 1 tbsp olive oil and butter in a large skillet over medium heat. Add cooked tortellini and sauté for 3-4 minutes until golden and slightly crisp.
Combine and toss: Add roasted vegetables and balsamic vinegar to the skillet with the tortellini. Stir gently to combine and sprinkle with fresh thyme leaves.
Serve: Plate warm and enjoy as a cozy, hearty meal or side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your oven rack is in the center position and preheat to 400°F. While it heats, prepare your vegetables: trim and halve the Brussels sprouts, and peel and cube the butternut squash into 1-inch pieces for even cooking. In a large bowl, toss them with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper until thoroughly coated. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, using a spatula to flip the veggies at the 15-minute mark for even caramelization.
As the vegetables roast, bring a large pot of generously salted water to a boil. Cook the tortellini according to package directions, typically 2-3 minutes for fresh or 4-5 for frozen. Drain well. In your largest skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Once the butter melts and foams, add the drained tortellini in a single layer. Let them cook undisturbed for 2 minutes to develop a golden crust, then toss and cook for another 1-2 minutes.
When the vegetables are tender and browned, add them directly to the skillet with the tortellini. Drizzle the balsamic vinegar over everything. Gently toss everything together over low heat for 1 minute to let the flavors meld. Finish by sprinkling with fresh thyme leaves just before serving.
Serving Suggestions
This versatile skillet dish can be tailored to any meal. For a complete vegetarian dinner, serve it in shallow bowls with a side of garlic bread or a simple green salad with a lemon vinaigrette. To add protein, top with grilled chicken, shrimp, or crispy chickpeas. For a richer presentation, finish each plate with a sprinkle of grated Parmesan or Pecorino Romano cheese and a crack of black pepper. It also makes an impressive and hearty side dish for holiday meals alongside roast turkey or ham.
How-to Summary
In summary: roast seasoned squash and Brussels sprouts at 400°F for 25-30 mins. Boil tortellini separately. Pan-fry the cooked tortellini in oil and butter until golden. Combine everything in the skillet with balsamic vinegar and fresh thyme.
Frequently Asked Questions
Can I use different vegetables? Absolutely. Broccoli, bell peppers, red onion, or sweet potatoes roast beautifully. Adjust cooking time based on the vegetable’s density.
Can I make this dish ahead of time? You can roast the vegetables and cook the tortellini up to a day in advance. Store separately in the fridge. Reheat together in the skillet just before serving.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Avoid the microwave, as it can make the tortellini rubbery.
Is this recipe freezer-friendly? We do not recommend freezing, as the texture of the tortellini and roasted vegetables will become mushy upon thawing and reheating.
Can I use a different type of tortellini? Yes. Spinach and cheese or mushroom tortellini work wonderfully. For a non-vegetarian option, meat-filled tortellini is also excellent.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet when roasting, as this steams the vegetables instead of caramelizing them. Do not skip the step of pan-frying the boiled tortellini; this crucial step adds texture and buttery flavor. Ensure your skillet is large enough to combine everything without breaking the tortellini. Do not add the balsamic vinegar directly to the hot empty skillet, as it can burn; always add it with the food. Finally, do not substitute dried thyme for fresh, as the flavor profile is vastly different and much stronger.
Conclusion
This Roasted Vegetables & Tortellini Skillet is the epitome of easy, satisfying comfort food. It transforms simple, wholesome ingredients into a vibrant, flavorful meal with minimal active effort. The combination of sweet roasted vegetables, crispy pasta, and the tangy hint of balsamic is truly irresistible. Perfect for a busy weeknight yet special enough for guests, this one-pan wonder is sure to become a cherished recipe in your regular rotation.