Tortellini Primavera
One pan easy dinner full of vegetables and cheese tortellini is sure to please.
Yield: 5 servings, about 1 1/4 cups eachPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (14-ounce) package | 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 |
Directions:
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.
Source: eatingwell.com
