Tortellini Primavera

This is a delicious and easy meatless main dish that is great to make on a hot day since you don't need to heat up your house using the oven, this all cooks on the stovetop. When I made this I tripled the sauce part of the recipe and used 2 lbs of tortellini and 4 lbs. total of a frozen cauliflower and broccoli mix for an extra punch of veggies. Every single one of my kids devoured this and went back for seconds, including my meat loving husband. So you may want to consider toying with the tortellini to vegetables ratio for your own family.

Tortellini Primavera

1 (14 oz.) can chicken broth
2 TBSP. all-purpose flour
1 TBSP. extra-virgin olive oil
3 cloves garlic, minced
1 cup shredded Italian mix cheese or 3/4 cup shredded Parmesan cheese
1 tsp. dried parsley
1/4 tsp. salt
1 (16 oz.) bag frozen mixed vegetables (such as broccoli and cauliflower)
1 (16 oz.) pkg. frozen cheese tortellini

In a large pot of boiling water, cook the tortellini according to package directions. Drain and set aside. Steam your frozen veggies either in the microwave or on your stovetop, cooking until they are until they are crisp-tender, or to your level of liking. Drain and set aside. 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,parsley and salt. Add cooked and drained tortellini and cooked veggies to the sauce and stir to coat.
Makes about 5 generous 1 cup servings.