RICOTTA & SPINACH TORTELLINI WITH ROASTED BROCCOLI AND ORANGE
10
easy
RICOTTA & SPINACH TORTELLINI WITH ROASTED BROCCOLI AND ORANGE
10
easy
RICOTTA & SPINACH TORTELLINI WITH ROASTED BROCCOLI AND ORANGE
INGREDIENTS
1pack Rana Ricotta & Spinach Tortellini
500grbroccoli trimmed and cut into florets
2cloves garlic thinly sliced
2tbspextra virgin olive oil plus extra to serve
1orange
Salt and pepper to taste
METHOD
Preheat oven to 240°C. Place the broccoli, garlic, oil, salt, pepper on a lightly greased large oven tray, and toss to combine. Cook for 7-8 minutes until the broccoli is lightly charred.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.
Preheat oven to 240°C. Place the broccoli, garlic, oil, salt, pepper on a lightly greased large oven tray, and toss to combine. Cook for 7-8 minutes until the broccoli is lightly charred.
In the meantime, cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ¼ cup of the cooking water.
Place Tortellini in a large bowl, add broccoli and cooking liquid and gently toss to combine. Sprinkle with pepper and grated orange zest, drizzle with extra oil and serve.