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20 minute dinner recipes

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Tortellini Primavera

http://www.eatingwell.com/recipes/tortellini_primavera.html

From EatingWell:  March/April 2010

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.

5 servings, about 1 1/4 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 424 Calories; 15 g Fat; 8 g Sat; 4 g Mono; 68 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 5 g Fiber; 566 mg Sodium; 321 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 1 high-fat meat, 2 fat