Tortellini Primavera

This recipe is super easy. It can be done from start to finish in about 20 min! The first time I made this, the sauce turned out a little thin, but it was still tasty, and there was plenty left over for Jesse’s lunch the next day. We always have leftovers since most recipes are to feed a full family, and it is just Jesse and I who eat since our son, Luke, is only 3 ½ months old!

1 14oz can of chicken broth
2 tablespoons flour
1 tablespoon olive oil
3 cloves garlic, minced
1 cup shredded parmesan cheese
1 teaspoon dried tarragon
⅛ teaspoon salt
1 16oz bag of frozen mixed vegetables
1 19oz bag of frozen cheese tortellini

Put a large pot of water on to boil. 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, 1-2 min. 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 min. Remove from the heat and stir in cheese, tarragon, and salt. Add vegetables and tortellini to the boiling water; return water to a simmer and cook until vegetables and tortellini are tender, 3-5 min. Drain; add to the pan with the sauce and stir to coat. Serves about 5. Top individual plates with more shredded parmesan cheese (optional).