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Sunday, July 11, 2010

Tortellini Primavera

  • 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 dill or chives
  • 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


  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.


Per serving: 424 calories


Sierra Snow Soaps said...

I love your banner, too cute. I found you from Link Referral. My dear daughter made dinner last night and thought she had to cook the WHOLE box of noodles for the 3 of us, do you have any good recipes with spagetti noodles? :)
Michelle in NV

Marie said...

I can find some for you, my family is a big pasta lover. so the next time I make a meal I will plan on a spagetti one. if you look over some of the recipes that I have I do have a recipe with tons of veggies and spagetti, its really good my family loved it and its kid friendly.


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