vegetable broth, or reduced-sodium chicken broth
extra-virgin olive oil
shredded fontina cheese, or 3/4 cup shredded Parmesan cheese
chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
frozen cheese tortellini
- 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.
Makes: 5 servings, about 1 1/4 cups each
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat15 g
- Cholesterol68 mg
- Carbohydrates55 g
- Protein14 g
- Sodium566 mg
© Meredith Corporation. All rights reserved. Used with permission.
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