Tortellini in Broth with Roasted Vegetables

Ingredients

• 1-½ cups homemade or low-salt chicken broth
• 1 small shallot, sliced into rings
• 6 oz. frozen small cheese tortellini
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• ½ small lemon, cut into two wedges
• 3 cups ¾-inch-diced winter vegetables (carrots, parsnips, turnips, cauliflower, broccoflower, winter squash, sweet potatoes)
• + 3 more ingredients
• • 2 tsp. coarsely chopped fresh flat-leaf parsley
  • ¼ cup (about ½ oz.) freshly and finely grated Parmigiano Reggiano
  • Pinch red chile flakes

Heat the oven to 450°F. Put a large pot of water on to boil. In a 9x13-inch Pyrex baking dish, toss the 3 cups vegetables with 2 Tbs. of the oil and 1/4 tsp. salt and spread in one layer. Roast until the vegetables are well browned and shrunken, 28 to 30 minutes, stirring occasionally with a flat...

View full recipe at Fine Cooking