Tortellini in Broth with Roasted Vegetables

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

Tortellini in Broth with Roasted Vegetables was pinched from <a href="http://www.ivillage.com/tortellini-broth-roasted-vegetables/3-r-468456" target="_blank">www.ivillage.com.</a>

INGREDIENTS

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

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Pinch red pepper flakes

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3 Tbs extra-virgin olive oil

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1 1/2 cups homemade chicken stock or lower-salt chicken broth

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Kosher salt and freshly ground black pepper

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

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6 oz frozen, small cheese tortellini

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2 tsp coarsely chopped fresh flat-leaf parsley

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1 small shallot, sliced into rings

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1/2 small lemon, cut into 2 wedges

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