Thursday, January 9, 2014

Tortellini Primavera

2 cups vegetable broth
3 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 cup shredded Parmesan cheese
1 teaspoon dried tarragon
1/4 teaspoon salt
4-5 cups chopped vegetables, such as broccoli, carrots, squash and snap peas
1 16-ounce package frozen cheese tortellini

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 until broth has thickened, about 3 minutes. Remove from the heat and stir in cheese, tarragon 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, 5-7 minutes. Drain; add to the pan with the sauce and stir to coat.

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