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tortellini in broth with roasted vegetables
Ingredients
- 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
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