As I have been a complete slacker on here I will post from the last two years as well!  Here's to making up for lost time:)

Roasted Tomato and Asparagus Tortellini 

Time: 30 minutes start to finish Yield: 6-7 servings  2 pints grape tomatoes 1 pound fresh asparagus 5-6 cloves garlic Olive Oil Salt and Pepper 1 (24 ounce) package cheese tortellini 1 C chopped spinach 1 T lemon juice (fresh is so much better) 1 C Parmesan cheese, grated Snap off the asparagus bottoms then cut the stalks into 1-2 in sections. Spread the asparagus pieces and the grape tomatoes out evenly over a large  cookie sheet with sides.Peel and roughly chop 5-6 cloves of garlic, then sprinkle  over the asparagus and tomatoes.  Drizzle olive oil ( 2-3 T) over top.   Grind salt and pepper over the top, then toss the ingredients together.  Make sure all of the veggies have a bit of oil on them.  Bake at 400 degrees, for about 20 minutes, or until the asparagus is fork tender.   Cook the tortellini, only about 5 minutes until done, but not soggy. Pour the tortellini and  boiling water into a colander and run a bit of warm water over the top. You want the  tortellini to stay quite warm. Don't run cold water over it. Pour the tortellini into a large mixing bowl and add 1 cup of chopped spinach to it.  Take your roasted vegetables  out of the oven. The tomatoes should have cracks all along them, and the garlic  should be golden in color. Carefully pour the roasted veggies into your mixing bowl,  making sure to scrape any of the wonderful juices off the roasting pan and into the bowl.   Crack a little more salt and pepper over the top. Squeeze 1 tablespoon of lemon juice  over the bowland add 1 cup of shredded Parmesan cheese. Toss it all together and eat!