Tortellini Pasta Primavera

I threw this together last night and loved it.
It was very quick and easy to make.
Exactly the kind of meal I want to make
when I get home later than usual.

Ingredients:
1 14-ounce can vegetable broth,
or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese,
or 3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon
1/8 teaspoon salt or to taste
1 16-ounce bag frozen mixed vegetables
1 16-ounce package frozen cheese tortellini

Directions:
Put a large pot of water on to boil.
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.
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.
Remove from the heat and stir in
cheese, tarragon (or dill or chives) and salt.
Add vegetables and tortellini
to the boiling water; return the water
to a simmer and cook until the
vegetables and tortellini are tender.
Drain; add to the pan with
the sauce and stir to coat.