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Tortellini Stir-Fry
Ingredients
- 1 9 ounce package refrigerated cheese-filled tortellini
- 1 16 ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
- 1 tablespoon cooking oil
- 3/4 cup peanut stir-fry sauce
- 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.
From the Test KitchenTest Kitchen Tip:
- Vary this recipe every time by choosing a different vegetable blend and different sauce.
Nutrition Facts
(Tortellini Stir-Fry)
- Servings Per Recipe 4,
- cal. (kcal) 400,
- Fat, total (g) 16,
- chol. (mg) 30,
- sat. fat (g) 3,
- carb. (g) 48,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 9,
- pro. (g) 18,
- vit. A (IU) 1458,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1256,
- Potassium (mg) 335,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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