Tortellini Stir-Fry

By melanieroe

Start to Finish: 20 minutes


Nutrition Facts

Calories 400, Total Fat (g) 16, Saturated Fat (g) 3, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 3, Cholesterol (mg) 30, Sodium (mg) 1256, Carbohydrate (g) 48, Total Sugar (g) 9,
Fiber (g) 4, Protein (g) 18, Vitamin A (DV%) 0, Vitamin C (DV%) 42, Calcium (DV%) 13, Iron (DV%) 14,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled tortellini
• 1 16-oz. pkg. fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
• 1 Tbsp. cooking oil
• 3/4 cup peanut stir-fry sauce
• 1/4 cup chopped dry-roasted cashews
• Side Dish: Frozen potstickers or crab rangoon

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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.