READY IN 40 mins

Fresh From the Vine Tortellini

Read Reviews (5)

"A fresh sauce, perfect for using up that bumper crop of cherry tomatoes!" — Becca Miller

Directions

Preheat an oven to 400 degrees F (200 degrees C).
Place the cherry tomatoes on a baking sheet, and drizzle with 2 tablespoons of olive oil. Sprinkle on the oregano, salt, and pepper, and roll the cherry tomatoes around a few times to coat with the seasoned oil. Bake in the preheated oven until the tomatoes begin to burst, about 15 minutes.
Cook and drain the tortellini according to package directions, and set aside in a serving dish.
In a skillet, heat 2 teaspoons of olive oil over medium-low heat, and cook and stir the garlic until golden brown, about 3 minutes. Remove the skillet from the heat, and stir in the pesto and roasted tomatoes. Smash the tomatoes with a fork to break open, stir to combine, and pour the sauce over the tortellini. Sprinkle with shredded Parmesan cheese and torn basil leaves.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Jul 30, 2012

I took MinnesotaGirl's lead and roasted a medium zucchini with the tomatoes. I did have to increase the EVOO for the roasting by an additional two tablespoons. Other than that, I kept to the recipe. This pasta dish is WONDERFUL. I wanted a meatless meal for this week--I'll tell you, we didn't even miss the meat! I served this with buttered crusty italian bread and it was a filling and delicious meal.

—Sarah Jo

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Aug 24, 2010

Great way to use up those grape and cherry tomatoes (had an entire shoe box full)! I find that using a potato masher works well to break up the tomatoes. I also roasted a zucchini and threw it in because it needed to cooked. Used fresh herbs from the garden and a healthy shake of red pepper flakes because we like a lot of spice - highly adaptable to suit your tastes. Thanks for sharing!

—Minnesota_Girl

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6 Ratings

Oct 14, 2009

Great Recipe - Place tomatoes, oil, oregano, salt and pepper in a zip lock bag to coat tomatoes - much easier and not as messy.

—grifdogg

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Jul 26, 2012

I used our bumper crop of smaller toms and cored the tops off, using the idea of sandwich bags to coat. They were in the oven for about 20 minutes until splitting then I mashed/cut them up, seeds, skin and all. I also added two T of prepared pesto because... We love pesto! (I doubled the recipe). Will make again!

—Reine333

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Sep 09, 2009

Good way to use cherry tomatoes. Easy to prepare.

—Jenben

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Nutrition

Calories
672 kcal
34%

Carbohydrates
68.6 g
22%

Cholesterol
67 mg
22%

Fat
35.2 g
54%

Fiber
5.4 g
22%

Protein
24 g
48%

Sodium
882 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh From the Vine Tortellini

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 672
Calories from Fat: 317

% Daily Value *
Total Fat 35.2g 54 %
Saturated Fat 10.6g 53 %
Cholesterol 67mg 22 %
Sodium 882mg 35 %
** Potassium 387mg 11 %
Total Carbohydrates 68.6g 22 %
Dietary Fiber 5.4g 22 %
Protein 24g 48 %
** Sugars 3.4g
** Vitamin A 23 %
** Vitamin C 51 %
** Calcium 22 %
** Iron 14 %
** Thiamin 1 %
** Niacin 16 %
** Vitamin B6 11 %
** Magnesium 9 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.