Recipe
Tortellini Primavera
A 25-minute tortellini treat packed with veggies, cheese, & calcium
Serve up 300 mg of calcium in just 25 minutes with this Tortellini Primavera. Prepare this dish even faster by using frozen chopped vegetables instead of fresh. Round out your meal by serving it with a green salad and whole-grain baguette.
Ingredients | Serves 5
14-ounce can vegetable broth or reduced-sodium chicken broth
tablespoons all-purpose flour
tablespoon extra-virgin olive oil
cloves garlic, sliced
cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
cups chopped vegetables, such as broccoli, carrots, and snap peas, or 16-ounce bag frozen mixed vegetables
tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
16-ounce package frozen cheese tortellini
teaspoon salt
cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
cups chopped vegetables, such as broccoli, carrots, and snap peas, or 16-ounce bag frozen mixed vegetables
tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
16-ounce package frozen cheese tortellini
teaspoon salt
Preparation
STEP 1
Put a large pot of water on to boil.
STEP 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.
STEP 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.
STEP 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.
STEP 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.
Nutrition Per Serving
| Calories | 426 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 68 mg |
| Calories | 426 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 68 mg |
| Carbohydrates | 55 g |
| Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 15 g |
| Sodium | 609 mg |
| Potassium | 342 mg |
| Folate | 116 mcg |
| Carbohydrates | 55 g |
| Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 15 g |
| Sodium | 609 mg |
| Potassium | 342 mg |
| Folate | 116 mcg |
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