Step 1

Preheat oven to 200°C. Place the tomato, squash, garlic and vinegar in a large bowl and stir to combine. Season with salt and pepper. Place the tomato mixture in a non-stick roasting pan. Lightly spray with olive oil spray. Roast in oven for 20 minutes or until tender.

Step 2

Meanwhile, cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan.

Step 3

Heat a small non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until crisp and brown. Transfer to a plate lined with paper towel to drain.

Step 4

Add the tomato mixture, bacon and parsley to the tortellini and toss until well combined. Divide the tortellini mixture among serving bowls and top with parmesan. Season with salt and pepper to serve.