Enjoy a healthy, light pasta recipes with this Balsamic Tomato Tortellini, made with fresh tortellini tossed with roasted tomatoes and garlic and drizzled with a light balsamic vinaigrette. Balsamic Tomato Tortellini is so easy to make that it basically cooks itself.
This is a sponsored post written by me on behalf of Pompeian.
The other night, I was faced with the (sometimes) dreaded question – what’s for dinner? Dreaded only because I did not have any ideas at first. We wanted something quick, easy and healthy…should be simple right? Since we had cherry tomatoes, fresh garlic, tortellini and other pantry staples, a simple yet delicious roasted garlic and tomato tortellini came together naturally.
First I halved the tomatoes and sliced the garlic. Then tossed them with some Pompeian Arbequina Olive Oil (This is a nice, mild olive oil and goes really well with vegetables) and put them in the oven to roast for about a half hour, watching carefully so it doesn’t burn. While the vegetables roasted, I cooked the tortellini according to package directions and mixed up a light balsamic vinaigrette. Once everything was ready, assembly was a snap – just toss everything in a serving bowl. Add a little Parmesan cheese and red pepper flakes, and you have a simple, healthy Balsamic Tomato Tortellini that is perfect for a weeknight or any time you are wondering ‘what’s for dinner?’
- 1 package (9 ounces) tortellini - any variety (I use cheese)
- 2 cups fresh cherry tomatoes, sliced in half
- 4 to 5 garlic cloves, sliced
- 2 tablespoons Arbequina Pompeian Olive Oil, divided
- 2 tablespoons balsamic vinegar
- grated Parmesan cheese, for topping
- crushed red pepper (optional) for topping
- Preheat oven to 425°F. Line a rimmed baking sheet with nonstick foil (or spray foil with cooking spray).
- Toss sliced tomatoes and garlic with 1 tablespoon olive oil. Pour in a single layer onto prepared baking sheet. Cook for 25 to 30 minutes, or until tomatoes soften and garlic browns (watch carefully so it doesn't burn).
- Meanwhile cook tortellini according to package directions. Drain and put into serving bowl.
- In a small bowl, mix remaining olive oil and balsamic vinegar until combined.
- Pour roasted tomatoes and garlic over tortellini, toss gently to combine.
- Pour olive oil/balsamic vinegar mixture over tomatoes and toss to coat. Top with fresh Parmesan cheese and/or crushed red pepper, as desired.
Be sure to visit Pompeian’s website to find out more about the exciting new flavors that Pompeian Varietals Collection brings to the table. The Pompeian Varietals Collection ranges from mild to full-bodied, providing the perfect flavor profile to go with any dish. You can even learn the history behind each bottle — starting at the mill, country and harvest date and ending at the kitchen table.
This is a sponsored post written by me on behalf of Pompeian.
