- 1 9-ounce package refrigerated cheese-filled tortellini
- 1 tablespoon cooking oil
- 1 16-ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
- 3/4 cup peanut stir-fry sauce
- 3/4 cup chopped dry-roasted cashews
Cook tortellini according to package directions. Drain and set aside. In a wok or large skillet, heat oil over medium-high heat. Add fresh-cut vegetables; cook and stir for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add tortellini and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews.