Tortellini Primavera

Tortellini Primavera

 (original recipe modified from: http://www.eatingwell.com/recipes/tortellini_primavera.html)

1 1/4 Cups Homemade Chicken Broth

2 Tbs Whole Wheat Flour

2 Tbs Butter

3 Cloves Garlic, minced

1 Cup Parmigiano Reggiano

1 Tbs Tarragon

1/4 Teaspoon Sea Salt

4 cups chopped veggies - I used broccoli, onions, carrots, and peas

1 package whole wheat tortellini - (definitely NOT one where the first (or any) ingredient is enriched flour) 

Preheat oven to 450 degrees Fahrenheit.

Pre-measure chicken broth. In a pan, melt the butter and ad garlic. Cook for no more than 60 seconds, or until lightly brown. Whisk in the flour. Whisk until there are no lumps. Once there are no lumps, immediately pour in chicken broth and whisk together again until there are no lumps, bring to a boil. Reduce to a low heat and let simmer for 20-30 minutes, or until the the sauce coats the back of your spoon. 

While the sauce is simmering, chop up vegetables into about 1" pieces. I used onions, broccoli, carrots, and then added peas (which of course don't need to be chopped!). Mix together cheese, salt, and all the veggies.

Once sauce has thickened, remove from heat and pour over veggie mixture. Mix everything together, really good!!! Make sure that all tortellini is under some sauce.

Pour everything into a baking dish, I used a lovely cast iron dish, and bake for 1 hr. Once that's complete, make sure tortellini is cooked through. 

If you don't have enough sauce to cover tortellini, halfway through baking, take the dish out and stir to coat the tortellini that wasn't covered before. 

Mmm...this one is also super tasty!