This recipe is taken from the 2002 Milk Calendar. Tortellini is fun, 'kid friendly' pasta. From start to finish, this is one of the quickest and easiest of all pasta dishes.
- Prep: 5 min
- Cooking: 12 min
- 1 pkg (1 1/2 lb/675 g) cheese tortellini
- 4 cups (1 L) frozen chunky mixed vegetables (about 1 lb/450 g)
- 3 tbsp (45 mL) all-purpose flour
- 1 1/2 tsp (7 mL) dried basil
- 1 1/2 tsp (7 mL) dried oregano
- 3 cups (750 mL) Milk
- 3/4 cup (180 mL) Canadian Old Cheddar or Aged Provolone or Havarti Jalapeno shredded
- 3/4 cup (180 mL) Canadian Parmesan freshly grated
- 1/3 cup (80 mL) chopped fresh basil or fresh parsley or fresh dill
- Salt to taste
In large pot of bowling water, cook tortellini for 5 min; add vegetables and cook for 2 min or until vegetables are hot and tortellini is just tender. Drain well and return to pot.
Whisk flour into milk and pour over pasta; add dried basil and oregano. Cook, stirring often, over medium-high heat for about 5 min or until thickened. Remove from heat. Stir in cheese until melted and fresh herbs. Season with salt to taste.
For the Adventurous: Look for different blends of mixed frozen vegetables, such as Italian, Californian or Asian. Or substitute chopped fresh vegetables when they are in season. All vegetables work well- asparagus, fennel, bok choy, zucchini or yellow summer squash.
Healthy Eating Tip: Bone appetit- Cheese and milk make one serving of this recipe an excellent source of calcium, which helps build healthy bones and teeth. Milk products also contain four other bone building nutrients- protein, vitamin A, phosphorus and magnesium.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||42 % / 461 mg|
|Vitamin A:||48 %|