Tortellini Primavera
from EatingWell: March/April 2010
5 Servings (1 1/4C) | Active time: 25 minutes | Total time: 25 minutes
Ingredients
1 14oz can vegetable broth or reduced sodium chicken broth
2 T all-purpose flour
1 T extra-virgin olive oil
3 cloves garlic, diced
1 C shredded fontina cheese or 3/4 C shredded parm
1 T chopped fresh tarragon, dill, or chives, or 1 t dried tarragon
1/8 t salt
4C chopped vegetables, such as broccoli, carrots, and snap peas, or 16 oz bag frozen mixed vegetables
1 16 oz package frozen cheese tortellini
Preparation
Put a large pot of water to boil.
Meanwhile, whisk brother and four in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1-2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occassionally, 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 and 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, 3-5 minutes. Drain; add to the pay with the sauce and stir to coat.
Notes from me!
I didn't have fresh or dried tarragon.... shame on me. So I used 1 t dried chives and 1/2 t dried dill. This was quite tasty and we all enjoyed it.
from EatingWell: March/April 2010
5 Servings (1 1/4C) | Active time: 25 minutes | Total time: 25 minutes
Ingredients
1 14oz can vegetable broth or reduced sodium chicken broth
2 T all-purpose flour
1 T extra-virgin olive oil
3 cloves garlic, diced
1 C shredded fontina cheese or 3/4 C shredded parm
1 T chopped fresh tarragon, dill, or chives, or 1 t dried tarragon
1/8 t salt
4C chopped vegetables, such as broccoli, carrots, and snap peas, or 16 oz bag frozen mixed vegetables
1 16 oz package frozen cheese tortellini
Preparation
Put a large pot of water to boil.
Meanwhile, whisk brother and four in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1-2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occassionally, 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 and 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, 3-5 minutes. Drain; add to the pay with the sauce and stir to coat.
Notes from me!
I didn't have fresh or dried tarragon.... shame on me. So I used 1 t dried chives and 1/2 t dried dill. This was quite tasty and we all enjoyed it.
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