Photo by Ken Burris. 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.
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 tarragon1/8 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
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.
Makes five 1 1-4 cup servings.
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