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

1. 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.
2. 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.
3. 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.
4. Photograph by Ryan Dausch