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Tortellini Primavera

Tortellini Primavera

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.

Servings

5 servings, about 1 1/4 cups each

Prep Time

25 minutes

Total Time

25 minutes

Ingredients

  • 114-ounce can vegetable broth or reduced-sodium chicken broth
  • 2tablespoons all-purpose flour
  • 1tablespoon extra-virgin olive oil
  • 3cloves garlic, sliced
  • 1cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
  • 1tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
  • 1/8teaspoon salt
  • 4cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
  • 116-ounce package frozen cheese tortellini

Instructions

  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.
  3. 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 Facts

Per serving (recipe makes 5 servings, about 1 1/4 cups each)

Calories 429kcal
Carbohydrate Total 56g
Total Sugars 7g
Added Sugars 0g
Fiber 5g
Total Fat 15g
Saturated Fat 8g
Mono Saturated Fat 4g
Cholesterol 68mg
Sodium 544mg
Protein 14g
Potassium 321mg
Calcium 303mg
Chromium 2mcg
Folate 37mcg
Vitamin E 1mg
Zinc 1mg
Vitamin B3 1mg