Tortellini Primavera

4.0 (312)
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.

Yield: 5 servings, about 1 1/4 cups each
Active Time: 25
Total Time: 25

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

  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

Nutrition Per Serving

calories 424
fat 15 g (8 g sat, 4 g mono)
cholesterol 68 mg
carbohydrates 55 g
protein 14 g
fiber 5 g
sodium 566 mg
potassium 321 mg

Nutrition Bonus Vitamin A (126% daily value), Calcium (20% dv), Vitamin C (17% dv), Folate (16% dv).

Carbohydrate Serving 3

Exchanges 3 starch, 1 1/2 vegetable, 1 high-fat meat, 2 fat

From EatingWell March/April 2010