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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 279.7
  • Total Fat: 10.6 g
  • Cholesterol: 35.9 mg
  • Sodium: 941.7 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 14.7 g

View full nutritional breakdown of Tortellini Primavera calories by ingredient
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Tortellini Primavera

Submitted by: LTHORNTON79

Introduction

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. Courtesy of Eating Well. 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. Courtesy of Eating Well.
Number of Servings: 5

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

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Directions

Put a large pot of water on to boil.
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.
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.


Serving Size: Makes 5 servings about 1 and 1/4 cup each.

Number of Servings: 5

Recipe submitted by SparkPeople user LTHORNTON79.






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