Tortellini Primavera with Veggies and Parmesan
This creamy tortellini and veggies is great for kids and adults alike. Use whatever veggies you have one hand. To make even quicker, substitute frozen veggies for fresh.
Servings 6
Calories 492kcal
Cost 12
Ingredients
- 1 ½ pounds cheese tortellini
- 5 cups mixed veggies, cut up such as carrots, broccoli, snap peas, or cauliflower
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil. Add in the tortellini and veggies. Cook for 4-5 minutes until al dente. Drain, reserving 1/2 cup of cooking liquid, and set aside.
- Return the pot to the stove and heat butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook until lightly browned, about 2 minutes. Add in the broth and bring mixture to simmer. Turn off heat and stir in cheese and thyme until combined. Season with salt and pepper to taste.
- Pour the veggies and tortellini into the cheese sauce. Toss to combine adding reserved cooking liquid if needed. Top with shredded parmesan cheese (optional).
Notes
Substitute a 16 ounce bag of frozen veggies instead of fresh. You can also use whatever flavor of tortellini or fresh herbs you like.