Tortellini Primavera

Name: Tortellini Primavera
Total time: 25 min
Ingredients: 1 14-ounce can vegetable broth or reduced-sodium chicken broth; 2 tablespoons all-purpose flour; 1 tablespoon extra-virgin olive oil; 3 cloves garlic, sliced; 1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese; 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon; ⅛ teaspoon salt; 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables; 1 16-ounce package frozen cheese tortellini

4.6

(58)

www.eatingwell.com

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Total: 25 minutes

Author : EatingWell Test Kitchen

Ingredients

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1 14-ounce can vegetable broth or reduced-sodium chicken broth2 tablespoons all-purpose flour1 tablespoon extra-virgin olive oil3 cloves garlic, sliced1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon⅛ teaspoon salt4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables1 16-ounce package frozen cheese tortellini

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Instructions

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Step 1

Put a large pot of water on to boil.

Step 2

Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.

Step 3

Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.