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Tortellini Primavera



Tortellini Primavera
Total Preparation Time: 15 to 30 minutes Number of Servings: 4
Actual Cooking Time:15 to 30 minutes Source: EatingWell
Food Groups: Grains, Milk & Milk Products, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée, Lunch Entrée
Origin: Italian, Mediterranean & Mid-Eastern
Special Features: Kids Can Help Make It , Kids Love It

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.

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
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

Preparation:

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.


Nutrient Information
Calories: 424
Total Fat: 15 g
Saturated Fat: 8 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat:
Sodium: 566 mg
Carbohydrates: 55 g
Protein: 14 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 200 mg
Iron:

Cook's Notes:

Makes five 1 1-4 cup servings.