Tortellini in Broth with Roasted Vegetables

Tortellini in Broth with Roasted Vegetables
Photo by Scott Phillips


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

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


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