1-First Step: Start by preheating your oven to 425 degrees Fahrenheit. This higher heat helps caramelize the vegetables quickly. Spread the zucchini, yellow squash, red bell pepper, red onion, and mushrooms on a rimmed 18 by 13-inch baking sheet for even roasting.

2-Step 1: Drizzle the vegetables with 2 tablespoons of olive oil, then season with salt and pepper, and toss to coat evenly.

3-Step 2: Roast in the oven for 10 minutes to start building those flavors.

4-Step 3: Remove from the oven, add the 10.5 ounces of halved grape or cherry tomatoes and 2 cloves of minced garlic, then toss again for a fresh burst.

5-Step 4: Roast for another 10 minutes until the vegetables are tender, then add the 4 cups of fresh spinach, toss, and roast for 1 more minute until it wilts.

6-Final Step: While the veggies roast, cook the 20 ounces of refrigerated three cheese tortellini according to package instructions, usually boiling for 4 to 7 minutes, then drain. In a large bowl, combine the drained tortellini with the roasted vegetables and 2/3 cup of pesto, seasoning to taste, and toss well before serving warm with finely shredded parmesan cheese.