Ingredients:

  • 150g carrots, peeled and sliced into coins
  • 200g red bell pepper, diced into 1-inch pieces
  • 200g zucchini, halved and sliced
  • 75g red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 20 oz cheese tortellini
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1/4 cup fresh basil, chiffonade
  • 1 tbsp lemon juice
  • 1/2 cup pasta water

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, peppers, zucchini, and onion on a baking sheet with olive oil, oregano, salt, and pepper.
  2. Spread vegetables in a single layer and roast for 20–25 minutes, tossing once halfway through, until the edges are mahogany-colored and slightly charred.
  3. Bring a large pot of heavily salted water to a rolling boil. Add the tortellini and cook according to package directions. Reserve 1/2 cup of pasta water before draining.
  4. In the empty pot or a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the reserved pasta water and lemon juice. Simmer for 2 minutes to reduce slightly.
  6. Fold in the cooked tortellini and the roasted vegetables. Toss gently for 1-2 minutes until the sauce becomes a glossy glaze.
  7. Turn off the heat and stir in the Parmigiano-Reggiano and fresh basil.