Cheese Tortellini with Fresh Veggies

Cost Per Serving: $2.50
Yields 4 Servings

Ingredients:

• 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

Instructions:

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.