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Roasted Vegetable Tortellini Family Supper

Fresh or frozen, cheese or meat: this flexible tortellini supper turns a grocery-store shortcut into a balanced family meal with vegetables, beans, and a crisp salad.

A bowl of tortellini with roasted broccoli, tomatoes, white beans, and Parmesan sits beside lemony arugula salad.

Tortellini is a dependable start for a busy family dinner because the filling brings instant satisfaction and it cooks in minutes. Roasted broccoli and tomatoes add color and volume, while cannellini beans make the pasta feel like a complete main dish rather than a side.

Choose the tortellini on hand

Fresh tortellini is usually quickest, while frozen tortellini keeps well for an easy dinner backup. Choose either cheese or meat filling, then follow its package timing; the rest of the recipe stays exactly the same.

Roast while the water heats

High heat gives the broccoli browned edges and coaxes the tomatoes into a saucy burst. Starting that pan first lets the vegetable work happen during the short pasta boil, so dinner lands together without extra burners or fussy timing.

Broccoli florets and cherry tomatoes roast in a single layer on a sheet pan with browned edges beginning to form. — Broccoli and cherry tomatoes roast in a single layer until their edges brown and skins split.

Use the cooking water

Reserve pasta water before draining because its starch helps Parmesan cling to the tortellini in a light coating. Add it gradually after the cheese goes in, stopping when the pasta looks glossy rather than wet.

Build a more balanced bowl

The filled pasta supplies the familiar centerpiece, and beans bring extra protein and fiber without requiring another main. Broccoli and tomatoes make every serving more vegetable-forward, which is especially useful when the tortellini package alone would not stretch far enough for a family.

Glossy tortellini is coated with Parmesan beside creamy white beans, burst tomatoes, and browned broccoli. — Glossy tortellini, creamy beans, roasted tomatoes, and browned broccoli come together in the finished pasta.

Keep the salad separate

A simple lemony arugula salad gives the table a crisp, peppery counterpoint to rich tortellini. Dress it at the last moment and serve it alongside rather than stirring it into the pot, where heat would quickly soften the leaves.

If the sauce tightens

Tortellini continues absorbing moisture after it is drained, particularly if it is held for a few minutes. Toss in another splash of the reserved cooking water over low heat to restore a loose, glossy coating before bringing the pot to the table.

Roasted Vegetable Tortellini Family Supper

4 family servings

35 minutes total

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

Method

Heat the oven
Set an oven rack in the upper third and heat the oven to 425 F so the broccoli can brown quickly while the pasta cooks.
Look for: The oven indicator shows that it is fully preheated.
Season the vegetables
Toss the broccoli and tomatoes on a rimmed sheet pan with 2 tbsp olive oil, Italian seasoning, 1/2 tsp salt, and several grinds of pepper until coated.
Look for: The broccoli has a light sheen and the tomatoes are evenly seasoned.
Roast until browned
Roast the vegetables for 16 to 18 minutes, stirring once halfway through, until broccoli has browned edges and tomatoes are soft and beginning to burst.
Look for: Broccoli is tender with darkened tips and tomato skins are split.
Boil the tortellini
Bring a large pot of well-salted water to a boil and cook the tortellini according to its package timing, whether fresh or frozen, until just tender.
Look for: A tortellini is tender through the center but still holds its shape.
Reserve and drain
Scoop out 1 cup of the starchy cooking water, then drain the tortellini; reserve the pot off the heat for combining the supper.
Look for: The cooking water looks cloudy and the drained tortellini are not rinsed.
Warm the beans
Return the pot to medium-low heat and stir in the remaining 1 tbsp olive oil, sliced garlic cloves, and cannellini beans for 2 minutes, just until the garlic is fragrant.
Look for: The garlic smells sweet and fragrant without taking on brown color.
Make the tortellini glossy
Add the drained tortellini, Parmesan, and 1/2 cup reserved cooking water to the pot, tossing gently until the cheese melts into a light glossy coating.
Look for: The sauce lightly clings to the tortellini instead of pooling in the pot.
Fold in the roasted vegetables
Add the roasted broccoli and tomatoes with their pan juices, then fold gently to keep the tortellini intact; loosen with more reserved water if the mixture seems dry.
Look for: Broccoli, tomatoes, beans, and tortellini are evenly distributed and lightly sauced.
Dress the salad and serve
Toss arugula with lemon juice, a pinch of salt, and pepper, then serve it alongside the tortellini with extra Parmesan and lemon wedges.
Look for: The arugula is lightly dressed but not wilted, and the pasta is served hot.