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.Kids can help prepare this recipe by prepping the vegetables, opening the pasta container, stirring the sauce and adding the cheese.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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