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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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