Tortellini in a Rosemary-Scented Broth (Printer-Friendly Version) | Eating Well
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Tortellini in a Rosemary-Scented Broth

http://www.eatingwell.com/recipes/tortellini_in_a_rosemary_scented_broth.html

From EatingWell:  January/February 1996

Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini makes it substantial enough to serve as a main course. Make it a meal: Warm Arugula Bread Salad completes this meal.

4 servings, 1 1/4 cups each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Crush garlic cloves with the flat of a chef’s knife (do not peel). Tuck the garlic, rosemary sprigs and red-pepper flakes into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Add broth and bring to a boil. Boil until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser (or cheesecloth bag).
  2. Meanwhile, cook tortellini in a large pot of boiling salted water. Following package directions, cook until tender. Drain the tortellini and add to the infused broth. Ladle into bowls and serve with Parmesan, if desired, and a grinding of pepper.

Nutrition

Per serving : 190 Calories; 4 g Fat; 3 g Sat; 0 g Mono; 32 mg Cholesterol; 28 g Carbohydrates; 8 g Protein; 1 g Fiber; 234 mg Sodium; 0 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat