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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.
- 2 cloves garlic, unpeeled
- 2 sprigs fresh rosemary
- 1/4 teaspoon crushed red pepper
- One 46-ounce or three 14-ounce cans reduced-sodium chicken broth (about 5 1/2 cups)
- One 8 or 9-ounce package low-fat fresh or frounceen cheese tortellini, preferably whole-wheat
- 2 tablespoons freshly grated Parmesan cheese (optional)
- Freshly ground pepper, to taste
Crush the 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 the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
190 calories; 4g total fat; 3g total saturated fat; 32mg cholesterol; 234mg sodium; 28g carbohydrates; 1g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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