Tortellini Primavera

This creamy tortellini and vegetable pasta is a real Bogaerts pleaser. To make it even quicker, use frozen chopped vegetables instead of fresh.   However, I did use fresh because I love the taste!  We enjoy anything pasta so I need not tell you how many times I heard, ” Oh that is good”.   This is a real winner for us both.  Quick to prepare and easy on the clean up too.  Great for after work.

Serves 5                          25 minutes to prepare

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

Directions:

  1. Put a large pot of water on to boil.
  2. 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.
  1. 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.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 426 calories; 15 g fat(8 g sat); 5 g fiber; 55 g carbohydrates; 15 g protein; 53 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 6369 IU vitamin A; 23 mg vitamin C; 300 mg calcium; 2 mg iron; 609 mg sodium; 342 mg potassium
print

Published by