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Tortellini in a Rosemary-Scented Broth

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings, 1 1/4 cups each
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.
RECIPE 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
DIRECTIONS
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).


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 190
Fat. Total: 4g
Protein: 8g
Carbohydrates, Total: 28g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 32mg
Sodium: 234mg
% Cal. from Fat: 19%
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