Tortellini Stir Fry Recipes

TASTY TORTELLINIS

Steps:

• Cook tortellini according to package directions--al dente.
• While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
• Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

TORTELLINI WITH FRESH VEGETABLES

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

TORTELLINI STIR-FRY

Steps:

• HEAT oil in large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
• STIR in cooked pasta, stir-fry sauce, water, and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving.

CHICKEN SAUSAGE TORTELLINI STIR-FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tortellini and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
• Heat sesame oil in a large skillet or wok over medium-high heat; cook and stir meatballs, pineapple chunks, and hoisin sauce until meatballs are heated through, 7 to 10 minutes. Transfer meatball mixture to a bowl and set aside.
• Heat olive oil in the same skillet until oil begins to shimmer. Add broccoli, cauliflower, carrots, green bell pepper, red bell pepper, zucchini, celery, and green onions. Season with salt and pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir tortellini and meatball mixture into vegetable mixture until hot. Sprinkle with parsley and Parmesan cheese to serve.

TORTELLINI STIR FRY

Steps:

• Heat peanut oil in hot wok. Stir fry Di Giorno tortellini until golden brown.
• Add frozen vegetables. Add all other ingredients and stir fry until hot.

STEPH'S TORTELLINI STIR FRY

Steps:

• Fill a large pot with water to cook the pasta. Bring to a boil but do not salt.
• Meanwhile, heat a wok or large frying on high heat. When hot add 2 tablespoons of olive oil. The oil will get hot fast. Lightly salt the pork and brown in two batches. Place in an oven-proof glass dish and set aside.
• When water has come to a boil add the tortellini and cook for 5 minutes with 1 tablespoons olive oil. Drain pasta.
• In the wok saute onion and carrots for two minutes. Add bell peppers and pineapple chunks (without the juice) and cook two minutes more. Add half the pineapple juice and let it reduce for two minutes. Add eight counts of teriyaki sauce and 4 tablespoons sweet and sour sauce. Stir to combine and let cook for two more minutes.
• Add the pork back to the wok with any residual drippings and the drained tortellini. Stir to combine. Add a few twists of pepper on top.
• Serve. You can also pass the Srirachi sauce(hot sauce) for diners which will help balance out the sweetness in the dish.