Cheese Tortellini with Fresh Veggies

Cost Per Serving: $2.50
Yields 4 Servings


  • 1 (14 oz.) can vegetable broth
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. olive oil
  • 3 cloves of garlic, minced
  • 3/4 cup of Parmesan cheese, shredded
  • 1 Tbsp. fresh tarragon
  • 1/8 tsp. salt
  • 4 cups chopped vegetables, such as broccoli, carrots,
  • snap peas, mushrooms, and/or Roma tomatoes
  • 1 16-oz package of frozen cheese tortellini

Optional Lean Meat Protein to Add:

  • Grilled shrimp
  • Grilled chicken


  1. Put a large pot of water on to boil.
  2. Whisk broth and flour in a small bowl.
  3. Heat 1 Tbsp. of oil in a large pan over medium heat. Add
    garlic, stirring occasionally, and cook until just beginning
    to brown (about 1 to 2 minutes).
  4. Add broth mixture to the pan and bring to a boil,
    stirring occasionally. Sauce is done when it is thick
    enough to coat the back of a spoon.
  5. Remove from heat and stir in cheese, tarragon, and salt.
  6. Heat 1 Tbsp. of oil in another large pan over medium
    heat. Add vegetables and sauté for 3 minutes, until
    vegetables are tender. Season with salt.
  7. Add tortellini to the boiling water. Bring back to a simmer
    and cook until pasta is al dente (about 3 to 5 minutes).
  8. Drain and add pasta and vegetables to saucepan. Stir to
    coat, and serve.


**Recipe adapted from Eating Well.


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