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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 Kitchen
- Tip Test 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,
- Calories 400,
- Protein (gm) 18,
- Carbohydrate (gm) 48,
- Fat, total (gm) 16,
- Cholesterol (mg) 30,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 9,
- Vitamin A (IU) 1458,
- Vitamin 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 (DV %) 131,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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