Meatless Monday:Cheese Tortellini Primavera

     We've started "Meatless Mondays" according to The Skinny Rules (found ...in the gym).  Last week, I tried this cheese tortellini recipe and it was a big hit!  As always, I modify the recipe to fit what I have on hand and my flavor preferences.  The original recipe is found at kitchendaily.com.  Try it out!

Cheese Tortellini Primavera
Ingredients: 8 oz. vegetable broth

1 tbsp, all-purpose flour
1/2 tbsp extra virgin olive oil

1 tbsp minced garlic
3/4 cup grated Parmesan
1 tsp dried chives
Pinch of salt
4 cups vegetables, frozen (I use crinkled cut carrots and sugar snap peas)
9 oz. package frozen tortellini

Directions: 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.