Tortellini Primavera
WebMD Recipe from EatingWell.com
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh. Serve with: A green salad and whole-grain baguette.
This Recipe Is:
Ingredients
Prep: 25 minutes | Total Time: 25 minutes
- 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 - 1/8 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
Instructions
- Put a large pot of water on to boil.
- 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.
- 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.
Nutritional Information
Makes: 5 servings, about 1 1/4 cups each
- Calories424
- Fat15 g
- Saturated fat8 g
- Mono Fat4 g
- Cholesterol68 mg
- Carbohydrates55 g
- Dietary fiber5 g
- Protein14 g
- Sodium566 mg
- Potassium321 mg
More nutritional information
Less nutritional information
Reviewed
© Meredith Corporation. All rights reserved. Used with permission.
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