Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
Ingredients
2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 9-ounce package spinach or cheese tortellini
One 5-ounce package baby spinach (about 8 cups)
2 ounces thinly sliced salami, cut into thin strips
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
1/2 cup torn basil or flat-leaf parsley leaves
Directions
- Preheat the oven to 425 degrees F.
- Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
- Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
