I used to discriminate against tortellini because I didnt know how good it could be when you did more with it then add Marinara. Now I am hooked and realize you can do some pretty tasty things with these yummy bundles of cheese and pasta.
This is the perfect side dish. It is a lighter healthier version of a more fattening dish but it is still not something you could eat an entire giant bowl full....well, you could but only if its a special occasion.
I served it with grilled chicken and they went perfectly together
adapted from Eating Well
1 14-ounce can vegetable broth or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon *** I used fresh dill
1/8 teaspoon salt
4 cups chopped vegetables, such as broccoli, carrots, red peppers, yellow squash and snap peas, or 16-ounce bag frozen mixed vegetables
1 16-ounce package frozen or fresh cheese tortellini
Put a large pot of water on to boil.
Saute the diced fresh vegetables for a few minutes and then remove them from the pan to be added back later.
Then, 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.
Add tortellini to the boiling water; return the water to a simmer and cook until the tortellini are tender, according to package directions. Drain; add to the pan with the sauce and stir to coat. Mix in the vegetables. If the sauce needs to be slightly thinner you can mix in a tablespoon or two of the pasta water to the sauce before you drain the pot.