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Tortellini in a Rosemary-Scented Broth

January/February 1996

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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.


Tortellini in a Rosemary-Scented Broth Recipe

Makes: 4 servings, 1 1/4 cups each

Active Time:

Total Time:

Ingredients

  • 2 cloves garlic, unpeeled
  • 2 sprigs fresh rosemary
  • 1/4 teaspoon crushed red pepper
  • 1 46-ounce or three 14-ounce cans reduced-sodium chicken broth, (about 5 1/2 cups)
  • 1 8- or 9-ounce package low-fat fresh or frozen cheese tortellini, preferably whole-wheat
  • 2 tablespoons freshly grated Parmesan cheese, (optional)
  • Freshly ground pepper to taste

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.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Total Time
45 minutes or less
Servings
4
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Everyday favorites
Type of Dish
Pasta
Soups/stews
Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Low calorie
Low cholesterol
Healthy weight
Ease of Preparation
Easy
Publication
January/February 1996

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