What's This?
Serving size 5
Prep Time
Total Time


1 can 14-ounce vegetable broth or reduced-sodium chicken broth2 Tbsp all-purpose flour1 Tbsp extra virgin olive oil3 cloves garlic, sliced1 cup shredded fontina cheese or 3/4 cup shredded parmesan cheese1 Tbsp chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon⅛ tsp salt4 cup chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce bag frozen mixed vegetables1 16-ounce package frozen cheese tortellini


1. Put a large pot of water on to boil.

2. 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, tarragon (or dill or chives) and salt.

3. 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 5 minutes. Drain; add to the pan with the sauce and stir to coat.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 5 Total

  • Calories 424
  • Calories from fat 135
  • Total Fat 15gm 23%
  • Sodium 566mg 24%
  • Total Carbohydrates 55gm 18%
  • Fiber 5gm 20%
  • Protein 14gm
  • Cholesterol 68mg 23%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Kid-Friendly, Vegetarian, Cheese, Vegetable, Pasta, Italian, Mediterranean, Easy, 30 Minute, Quick, Fall, Spring, Summer, Winter, Entertaining

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