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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.

  • Makes: 5 servings, about 1 1/4 cups each
    Serving Size: about 1 1/4 cups
  • Active Time: 25 minutes | Total Time: 25 minutes

Recipe 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
• ⅛ 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

Recipe Steps:

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.


Recipe Nutrition:

Per serving
429 Calories, Total Fat: 15 g, Saturated Fat: 8 g, Cholesterol: 68 mg, Carbohydrates: 56 g, Fiber: 5 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 14 g, Sodium: 544 mg, Potassium: 321 mg, Folate: 37 mcg, Calcium: 303 mg

Carbohydrate Servings: 3 1/2