Tortellini Primavera

Here's what you need:

• 14 oz can of low sodium chicken broth

• 16 oz bag of frozen vegetables (broccoli, carrots and snap peas, etc)

• 1 tablespoon of extra virgin olive oil

• 2 tablespoons of all-purpose flour

• 3 cloves of garlic (sliced)

• 3/4 cup of shredded parmesan cheese

• 1 tablespoon chopped dill or chives, or 1 teaspoon of dried tarragon

• 1/8 teaspoon of salt

• 16 oz package of frozen tortellini

Here's what you do:

• Bring a large pot of water to a boil.
• Whisk together the 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 three minutes. Remove from the heat and stir in cheese, dill (or chives).
• Add vegetables and tortellini to boiling water; return the water to a simmer and cook until the tortellini and vegetables are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.