Tortellini Primavera
Source of Recipe
kathy
List of Ingredients
Tortellini Primavera from Kathy
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
Recipe
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.
Servings: 5 servings, about 1 1/4 cups each
Nutrition: (Per serving) Calories - 424 Carbohydrates - 55
Fat - 15 Saturated Fat - 8 Monounsaturated Fat - 4
Protein - 14 Cholesterol - 68 Dietary Fiber - 5
Potassium - 321 Sodium - 566
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