9 ounce package refrigerated cheese-filled tortellini
16 ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
tablespoon cooking oil
cup peanut stir-fry sauce
cup chopped dry-roasted cashews
- Cook tortellini according to package directions. Drain and set aside.
- 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 Kitchen
Test Kitchen Tip:
Vary this recipe every time by choosing a different vegetable blend and different sauce.
Nutrition Facts(Tortellini Stir-Fry)
- Per serving:
- 400 kcal cal.,
- 16 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 30 mg chol.,
- 1256 mg sodium,
- 48 g carb.,
- 4 g fiber,
- 9 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet