Tortelloni are the same as tortellini, only larger. While this stuffed pasta cooks, stir-fry the vegetables.
Ingredients
1 9-ounce package refrigerated hot red pepper tortellini or cheese-filled tortellini*
1 16-ounce package fresh cut or frozen stir-fry vegetables such as broccoli, carrot, pea pods, 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
Directions
Prep Time: 20 minutes
Cook pasta according to package directions. Drain and set aside.
In a wok or large skillet stir-fry fresh vegetables in hot oil for 3 to 5 minutes
(7 to 8 minutes for frozen vegetables) or till crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews or peanuts.
Serve immediately.
*Note: If using tortellini and a mild stir-fry sauce, you may want to add 1/4 teaspoon crushed red pepper along with the sauce.
“The universal food of the people of Texas, both rich and poor, seems to be corn-dodger and fried bacon.”
Frederick Law Olmstead
I cut out the center of disposable aluminum pie pans and place the rim over a pie while it bakes. Not only does this protect the pie's edges from getting too brown, it fits over the pie just perfectly. It's also faster than making a ring out of foil. You can throw the ring away afterward or wash it and use it again.
