Roasted Vegetable Tortellini Family Supper

A flexible family pasta dinner: cheese or meat tortellini joins roasted broccoli, tomatoes, and beans, with a bright arugula salad on the side.

35 min

4 family servings

Ingredients

20 oz fresh or frozen cheese or meat tortellini

1 lb broccoli florets

1 pint cherry tomatoes

3 tbsp extra-virgin olive oil, divided

1 tsp Italian seasoning, plus kosher salt and black pepper

1 (15 oz) can cannellini beans, drained and rinsed

3 garlic cloves, thinly sliced

1 lemon

5 oz baby arugula

1/3 cup finely grated Parmesan, plus more for serving

Rimmed sheet pan · Large pot · Colander · Tongs or large spoon · Large bowl

Fresh or frozen

Use the same method for either type of tortellini, but rely on the package for boiling time because brands and fillings vary.

Make it a full plate

The beans add protein and fiber, while the lemony arugula keeps the rich filled pasta balanced.

01. Heat the oven to 425 F so the broccoli can brown quickly while the tortellini cooks.

02. Coat broccoli and tomatoes with oil and seasoning until every piece has a light sheen.

03. Roast 16 to 18 minutes, stirring halfway, until broccoli has browned tips and tomato skins split.

04. Boil fresh or frozen tortellini to its package timing, stopping when it is just tender.

05. Save 1 cup cloudy pasta water before draining; do not rinse the tortellini.

06. Warm beans and garlic over medium-low heat just until fragrant, without browning the garlic.

07. Toss tortellini with Parmesan and 1/2 cup pasta water over low heat until lightly glossy.

08. Fold in roasted vegetables and pan juices; add more reserved water if the coating tightens.

09. Dress arugula with lemon at the table so it stays crisp beside the hot pasta.