Tortellini Primavera

From Eating Well Magazine
Serves 4

*1 14 oz. can vegetable broth
*2 tbsp all-purpose flour
*1 tbsp extra-virgin olive oil
*3 cloves garlic, sliced
*1 cup shredded Parmesan cheese
*1 tbsp fresh tarragon, chopped
*1/8 tsp salt
*1 16 oz. bag frozen mixed vegetables
*1 9 oz. package cheese tortellini

1. Put a large pot of water to boil.

2. 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 minute. Add the broth mixture to the pan, bring to a boil and stir occasionally, until the sauce is thick enough to coat the back of the spoon, about 3 minutes. Remove from heat and stir in cheese, tarragon 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; pour the sauce over the pasta and vegetables, toss to coat.