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Tortellini In Broth With Roasted Vegetables

Nutrition per serving    (USDA % daily values)
CAL
459
FAT
89%
CHOL
6%
SOD
31%

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Ingredients for 2 servings

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

Kosher salt and freshly ground black pepper

6 oz. frozen small cheese tortellini

1/2 small lemon, cut into two wedges

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

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

1 small shallot, sliced into rings

2 tsp. coarsely chopped fresh flat-leaf parsley

3 Tbs. extra-virgin olive oil

Pinch red chile flakes

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