1 9-oz pkg refrigerated cheese-filled tortellini
1 16-oz fresh cut or frozen stir-fry veggies (your choice of what kinds)
1 Tbsp cooking oil
3/4 cup stir-fry sauce (peanut or again, you choose)
1/4 cup dry roasted nuts (cashews, peanuts, etc.)
1. Cook tortellini according to package directions, drain and set aside.
2. In wok or skillet, stir-fry veggies in hot oil over medium high heat for 3-5 minutes (7-8 minutes for frozen) until crisp-tender.
3. Add pasta and stir-fry sauce, (I heat sauce in microwave to keep it hot) and toss gently.
4. Heat through in skillet or wok and sprinkle with nuts.
Makes 4 servings
Karen Barlow
