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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Tortellini Primavera

WebMD Recipe from

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.

This Recipe Is:
Prep: 25 minutes | Total Time: 25 minutes
  • 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
  • 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.


Nutritional Information

Makes: 5 servings, about 1 1/4 cups each
  • Calories424
  • Fat15 g
    • Saturated fat8 g
  • Cholesterol68 mg
  • Carbohydrates55 g
    • Dietary fiber5 g
  • Protein14 g
  • Sodium566 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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