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...."
INGREDIENTS
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14 ounce can vegetable broth
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1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
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2 tablespoons all-purpose flour
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1/8 teaspoon salt
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1 tablespoon extra-virgin olive oil
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4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables
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3 cloves garlic, sliced
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16 ounce package frozen cheese tortellini
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1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
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