| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 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
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 9-ounce package spinach or cheese tortellini
- 1 5-ounce package baby kale (about 8 cups)
- 4 cloves garlic, sliced
- 2 tablespoons white wine vinegar
- 1/2 cup torn fresh basil
Instructions
- Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive 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. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
- Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.
Nutrition Facts
| Calories | 450 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 25 milligrams |
| Sodium | 580 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 5 grams |
| Protein | 12 grams |
Reviews
This was perfect! Doubled the garlic because that’s what we do it our home, LOL, but it’s definitely not necessary. Also, used a combo of baby spinach and kale instead of straight-up kale. This was a definite winning recipe. We loved it and would make again!
Delicious for dinner last night and lunch today! I paired it with chicken cutlets breaded with panko…
This was a lovely, light dinner. I too used spinach instead of kale and added some asparagus when roasting the vegetables. It promises to be a wonderful summer dish. Easy to put together as well as quick. You can’t go wrong with this!
Delicious and easy! I added some roasted asparagus and used spinach since I didn’t have any kale. Will definitely make again.
Made it for Mother’s Day as a side to grilled chicken! It was a huge hit! Leftover were great the next day served cold
Very good. Used spinach instead of kale and substituted green beans for fennel. Definitely make again
Used asparagus as well and spinach instead of kale. Very good will make again!!
Not a house of fennel fans here, so I subbed asparagus instead. Other than that, I followed the recipe as it was written. It was very quick and easy to throw together, and a satisfying meal.
Hands down my new favorite recipe!!!!! Fresh and filling.
This recipe is perfection! Don’t change a thing!!!