Red Pepper Pasta Stir-Fry

The tortelloni in this easy stir-fry are the same as tortellini, only
larger. While the stuffed pasta cooks, stir-fry the vegetables.

1 9-ounce package refrigerated hot red tortelloni or cheese-filled
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 or garlic stir-fry sauce
1/4 cup chopped unsalted cashews or peanuts

1. Cook tortelloni or tortellini according to package directions. Drain
and set aside.

2. In a wok or large skillet stir-fry vegetables in hot oil 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 or peanuts; serve immediately.

Makes 4 servings.

*Note: If using tortellini and mild stir-fry sauce, you may want to add
1/4 teaspoon crushed red pepper along with the sauce.

Serving Suggestion: Line 4-salad places with leaf lettuce. Top each with
2 canned pear halves or fresh pear halves, peeled and cored. Dollop with
sour cream and sprinkle with brown sugar.

Nutrition facts per serving: 304 calories, 10 g total fat, 3 g saturated
fat, 10 mg cholesterol, 1842 mg sodium, 48 g carbohydrate, 5 g fiber,
16 g protein, 81% vitamin A, 56% vitamin C, 14% calcium, 9% iron.

6 points per serving

From Better Homes and Gardens