1 medium zucchini, halved lengthwise and sliced into half moons
1 small red onion, cut into 1-inch chunks
1 pint cherry or grape tomatoes (about 2 cups)
2 tablespoons olive oil
Kosher salt & Freshly ground black pepper
2 (9-ounce) packages fresh cheese tortellini
1/3 cup store-bought or homemade basil pesto
Preheat oven to 425°F.
Meanwhile, halve 1 medium zucchini, then cut into thin half-moons.
Cut 1 small red onion into small chunks.
Place the zucchini, red onion, and 1 pint cherry tomatoes on a rimmed baking sheet.
Drizzle 2 tablespoons olive oil, salt and pepper.
Toss well to coat and spread in an even layer.
Roast until tender and caramelized, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil.
When the vegeables are ready, add the tortellini to the boiling water and cook according to package instructions until al dente. Drain and return the tortellini to the pot off the heat. Add the roasted vegetables and 1/3 cup basil pesto, and toss well to combine.