Login to Save Like

Ingredients

• 3 cups  3/4-inch-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  (about 1/2 ounces) freshly and finely grated Parmigiano Reggiano
• 2 teaspoons  coarsely chopped fresh flat-leaf parsley
• 1/2 small  lemon, cut into two wedges

Description

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.

Recipe.com