Tortellini Primavera


  • 1 (14 ounce) can vegetable broth or reduced-sodium chicken broth
  • 2 tbsp Hy-Vee all-purpose flour
  • 1 tbsp Hy-Vee Select extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 c. shredded fontina cheese or 3/4 c. Hy-Vee shredded Parmesan cheese
  • 1 tbsp chopped fresh tarragon, dill or chives or 1 tsp dried tarragon
  • 1/8 tsp salt
  • 4 c. chopped vegetables, such as broccoli, carrots and snap peas or one (16 ounce) package Hy-Vee frozen mixed vegetables
  • 1 (16 ounce) package Hy-Vee Select frozen cheese tortellini
  • Pinnaclife Prebiotic Fiber


  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, herbs and salt. (Add Pinnaclife Prebiotic Fiber if desired)
  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.

Hy-Vee Recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s