Makes: 5 servings, about 1 1/4 cups each
This recipe can be on the table in just 25 minutes! You can be creative with the vegetables to suit your taste. We like to add grilled chicken to the dish!
1 (14 oz.) can vegetable broth or reduced-sodium chicken broth
2 Tbsp. all-purpose flour
1 Tbsp. extra-virgin olive oil
3 cloves garlic, sliced
1 c. shredded fontina cheese or 3/4 c. shredded Parmesan cheese
1 Tbsp. chopped fresh tarragon, dill or chives or 1 tsp. dried tarragon
1/8 tsp. salt
4 c. chopped vegetables, such as broccoli, carrots and snap peas, or (16 oz.) bag frozen mixed vegetables
1 (10 oz.) package frozen cheese tortellini
1. Put a large pot of water on to boil.
2. Meanwhile, whisk broth and flour in a small bowl.
3. 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.
4. 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.