Imagine a dish that captures the essence of Italian comfort food with a modern, vibrant twist - a symphony of flavors that dances between tender tortelloni and perfectly roasted vegetables, all nestled in a rich, aromatic broth. This Squash Tortelloni in Roasted Vegetable Broth is not just a meal; it's a culinary experience that will transport your taste buds to the sun-drenched kitchens of Italy, promising warmth, satisfaction, and a gourmet touch that will impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package tortelloni (fresh or frozen)
- 2 cups vegetable broth
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 carrot, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting vegetables.
- Wash and prepare vegetables: slice zucchini into thin half-moons, dice bell pepper into uniform cubes, and slice carrot into thin rounds. Ensure vegetables are roughly similar in size for even roasting.
- In a large mixing bowl, toss prepared vegetables with olive oil, salt, and pepper. Spread vegetables evenly on the prepared baking sheet, ensuring they are not overcrowded.
- Roast vegetables in the preheated oven for 15-20 minutes, turning once halfway through, until edges are slightly caramelized and vegetables are tender.
- While vegetables are roasting, pour vegetable broth into a large saucepan and heat over medium-high heat until it begins to simmer.
- Add the tortelloni to the simmering broth. Cook according to package instructions, typically 4-5 minutes for fresh pasta or 6-7 minutes for frozen.
- Once vegetables are roasted and tortelloni are cooked, carefully transfer the roasted vegetables into the simmering broth with the tortelloni.
- Allow the vegetables and tortelloni to meld together in the broth for an additional 2-3 minutes, ensuring everything is heated through.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in deep bowls, ensuring each serving has a generous amount of tortelloni, roasted vegetables, and broth.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform sizes to ensure even roasting and caramelization. Don't overcrowd the baking sheet - this ensures crisp edges and maximum flavor development.
- Broth Enhancement: For an extra flavor boost, consider adding a splash of white wine to your vegetable broth or infusing it with fresh herbs like thyme or basil before adding the tortelloni.
- Pasta Perfection: Watch your tortelloni carefully while cooking. Fresh pasta cooks much faster than frozen, so adjust your cooking time accordingly to prevent overcooking.
- Serving Suggestion: For a restaurant-quality presentation, garnish with fresh herbs like chopped parsley or a light sprinkle of high-quality Parmesan cheese just before serving.
- Make-Ahead Tip: You can roast the vegetables earlier in the day and reheat them when ready to combine with the tortelloni, making this recipe perfect for busy weeknights.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 30mg
