Rating: 4.5 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
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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.

Source: EatingWell Magazine, March/April 2010


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1 1/4 cups
426 calories; protein 14.7g; carbohydrates 55.3g; dietary fiber 5.4g; sugars 5.1g; fat 15.3g; saturated fat 7.8g; cholesterol 68.3mg; vitamin a iu 6368.6IU; vitamin c 23.3mg; folate 52.6mcg; calcium 299.7mg; iron 2.5mg; magnesium 38.9mg; potassium 342.1mg; sodium 608.5mg; thiamin 0.1mg.

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