Target: 6 × 4 inches · landscape

Roasted Vegetable Tortellini Supper

35 min · 4 family servings

Ingredients

□ 20 oz fresh or frozen cheese or meat tortellini

□ 1 lb broccoli florets

□ 1 pint cherry tomatoes

□ 3 tbsp extra-virgin olive oil, divided

□ 1 tsp Italian seasoning, plus kosher salt and black pepper

□ 1 (15 oz) can cannellini beans, drained and rinsed

□ 3 garlic cloves, thinly sliced

□ 1 lemon

□ 5 oz baby arugula

□ 1/3 cup finely grated Parmesan, plus more for serving

1. Heat oven to 425 F. Season broccoli and tomatoes with 2 tbsp oil, Italian seasoning, salt, and pepper.

2. Roast vegetables 16 to 18 minutes, stirring once. Boil fresh or frozen tortellini until just tender.

3. Reserve 1 cup pasta water and drain. Warm beans and garlic in the pot with remaining oil.

4. Toss tortellini with Parmesan and pasta water, then fold in roasted vegetables and pan juices.

5. Dress arugula with lemon, salt, and pepper; serve it alongside with extra Parmesan.

Cook’s note: Use package timing for fresh or frozen tortellini; cheese and meat fillings both work.