Labadie Recipe Database

Name Tortellini Primavera Number of People 5 List of Ingredients 14 oz. reduced-sodium chicken broth 2 T all-purpose flour 1 T extra-virgin olive oil 3 cloves garlic, sliced 1 cup shredded fontina cheese or 3/4 cup shredded parmesan cheese 1 T chopped fresh tarragon, dill or chives or 1 tsp. dried tarragon 1/8 tsp. salt 4 cups chopped vegetables, such as broccoli, carrots and snap peas or 16 oz. bag frozen mixed vegetables 16 oz. package frozen cheese tortellini Description 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 ghe pan, bring to a boil and cook, sitrring 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. 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 5minutes.  Drain; add to the pan with the sauce and stir to coat. Time 25 minutes Difficulty (1-5) 1 Notes Per serving (about 1 1/4 cups): 424 calories, 15 g fat (8 g saturated, 4 g mono), 68 mg cholesterol, 55 g carbohydrate, 0 g added sugars, 14 g protein, 5 g fiber, 566 mg sodium, 321 mg potassium. Could use a little more tarragon or chosen herb; taste for best results. Image