Tortellini in Broth with Roasted Vegetables

Name: Tortellini in Broth with Roasted Vegetables
Yield: 2
Ingredients: 3 3/4 inches diced winter vegetables (carrots, parsnips, turnips, cauliflower, broccoflower, winter squash, sweet potatoes); 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 6 ounces frozen small cheese tortellini; 1 small shallot, sliced into rings; Pinch red chile flakes; 1 1/2 cups homemade or low-salt chicken broth; 1/4 cup freshly and finely grated Parmigiano Reggiano (about 1/2 ounces); 2 teaspoons coarsely chopped fresh flat-leaf parsley; 1/2 small lemon, cut into two wedges

Tortellini in Broth with Roasted Vegetables was pinched from <a href="http://www.recipe.com/tortellini-in-broth-with-roasted-vegetables/" target="_blank">www.recipe.com.</a>

"This is a great way to use up extra winter vegetables. I like a mix of carrots, parsnips, sweet potatoes, and cauliflower. I don't bother to peel most of these, as the skins are perfectly tender when roasted...."

INGREDIENTS

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3 3/4 inches diced winter vegetables (carrots, parsnips, turnips, cauliflower, broccoflower, winter squash, sweet potatoes)

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3 tablespoons extra-virgin olive oil

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Kosher salt and freshly ground black pepper

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6 ounces frozen small cheese tortellini

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1 small shallot, sliced into rings

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Pinch red chile flakes

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1 1/2 cups homemade or low-salt chicken broth

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1/4 cup freshly and finely grated Parmigiano Reggiano (about 1/2 ounces)

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2 teaspoons coarsely chopped fresh flat-leaf parsley

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1/2 small lemon, cut into two wedges

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