Tortellini in Broth with Roasted Vegetables

Susie Middleton’s tortellini recipe is a great way to use up extra winter vegetables. Try a mix of carrots, parsnips, sweet potatoes and cauliflower. There’s no need to peel most of these, as the skins are perfectly tender when roasted. This recipe is one of a collection of 200 Italian dishes, from appetizers to soups, pastas to pizzas and entrées to desserts found in Fine Cooking Italian: 200 Recipes for Authentic Italian Food.
 

Tortellini in Broth with Roasted Vegetables
Serves 2

3 cups ¾-inch-diced winter vegetables 
3 tablespoons extra-virgin olive oil (divided use)
Kosher salt and freshly ground black pepper
6 ounces frozen, small cheese tortellini
1 small shallot, sliced into rings
Pinch red pepper flakes
1 ½ cups homemade chicken stock or low-salt chicken broth
¼ cup freshly and finely grated Parmigiano-Reggiano (about ½ ounce)
2 teaspoons coarsely chopped, fresh, flat-leaf parsley
½ small lemon, cut into 2 wedges

• Heat the oven to 450°. Put a large pot of water on to boil. In a 9×13-inch Pyrex baking dish, toss the vegetables with 2 tablespoons of oil and ¼ teaspoon salt and spread in one layer. Roast until the vegetables are well browned and shrunken, 28 to 30 minutes, stirring occasionally with a flat metal spatula.
• After the vegetables have roasted for about 15 minutes, add 2 teaspoons salt and the tortellini to the boiling water; cook the pasta until tender. Save some of the water to pour onto two large shallow soup bowls to warm them. Drain the tortellini in a colander.
• In a small saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the shallot; sauté until softened and browned, about 12 minutes. Stir in the pepper flakes and add the chicken broth. Bring to a simmer; cover and simmer 4-5 minutes. Turn off the heat and keep covered. 
• Pour the water out of the soup bowls. Divide the tortellini between the warmed bowls. Spoon the roasted vegetables over the pasta. Pour the broth over the vegetables and garnish with the cheese and parsley. Season with salt and pepper to taste. Serve with a lemon wedge.

Recipe from Fine Cooking Italian: 200 Recipes for Authentic Italian Food by editors and contributors of Fine Cooking (The Taunton Press, 2012)