Tortellini Stir-Fry
Bottled stir-fry sauce provides a dozen different seasoning ingredients in a single step. Vary this pasta recipe by changing the sauce and the vegetables each time you make it.
Ingredients
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1 9-oz. pkg. refrigerated cheese-filled tortellini
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1 16-oz. pkg. fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
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1 Tbsp. cooking oil
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3/4 cup peanut stir-fry sauce
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1/4 cup chopped dry-roasted cashews
Directions
1.
Cook tortellini according to package directions. Drain and set aside.
2.
In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews; serve immediately. Makes 4 servings.
3.
Test Kitchen Tip: Vary this recipe every time by choosing a different vegetable blend and different sauce.
Nutrition information
Calories 400, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 30 mg, Sodium 1256 mg, Carbohydrate 48 g, Total Sugar 9 g, Fiber 4 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 13%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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Tortellini-Alfredo Casserole
This pasta casserole takes only minutes to assemble because you prepare it with uncooked tortellini and refrigerated Alfredo sauce.
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