Categories: Pasta
Ingredients
- For the Roasted Broccoli:
- 1 1/2 pounds broccoli, cut into bite size pieces
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, chopped
- Salt and black pepper, to taste
- For the Tortellini:
- 1 pound cheese tortellini (refrigerated or frozen)
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- Dash of crushed red pepper
- 3 cups packed fresh spinach
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
Directions
-
Preheat the oven to 400 degrees F. Place the broccoli pieces on a large baking sheet. Drizzle with olive oil and lemon juice. Add the garlic and toss broccoli until well coated. Season with salt and pepper, to taste. Place baking sheet in the oven and roast for 20-25 minutes, stirring once. Remove broccoli when it is crisp and slightly charred. Set aside.
-
Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, but reserve 1/2 cup of the pasta water. Set the water and tortellini aside.
-
Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, crushed red pepper, and spinach and cook until spinach is wilted, about 3 minutes. Add the lemon zest and stir.
-
Turn the heat to low and add the cooked tortellini and roasted broccoli to the pot. Stir in the reserved pasta water and lemon juice. Cook on low until tortellini is warm, about two minutes. Sprinkle Parmesan cheese over the tortellini and season with salt and pepper, to taste. Serve warm.
-
Note-the tortellini will keep in the refrigerator for up to 3 days. After reheating, drizzle a little olive oil and fresh lemon juice over the top and toss to freshen it up. You can also garnish it with additional Parmesan cheese.