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Tortellini Stir-Fry

Makes: 4 servings
Start to Finish 20 mins
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 (g) 12,
  • Cobalamin (Vit. B12) (g) 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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