"Roasting the vegetables gives a depth of flavour you just don't get with boiling. While they're in the oven, cook the tortellini and make a quick sauce and you've got a satisfying pasta packed with flavour in no time." 2010 milk calendar
Preheat oven to 450 degrees F.
Toss cauliflower, tomatoes and garlic with [olive oil]. Spread out evenly on baking sheet, placing garlic pieces to one side of sheet. Roast for about 20 min, stirring twice [really necessary?] (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in a large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp each, salt and pepper into milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat.
Mash garlic and stir into sauce (with salmon, if desired), then stir in remaining roasted vegetables. Season to talk with salt and pepper.
Divide tortellini into bowls and spoon sauce and vegetables over top. Sprinkle with Parmesan cheese [and parsley?].
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 225 | ||
Calories from Fat: 70 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 54.6mg | 17 % | |
Sodium 255.2mg | 9 % | |
Potassium 854.5mg | 22 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.3g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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