Tortellini Stir-Fry Recipe -
Tortellini Stir-Fry Recipe
  • READY IN 25 mins

Tortellini Stir-Fry

Recipe by  

"This stir-fry is redefined - with pasta instead of rice. It's a great way to get all the vegetables found in Asian stir-fries, but with an Italian accent. Serve with fruit salad and a glass of Perrier® water to complete this meal."

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Original recipe makes 4 servings Change Servings


  1. HEAT oil in large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2006

I love this recipe and it has become a part of my regular rotation. It is a nice change from the usual sauce and pasta and an interesting way to serve tortellini. I make a couple of changes: add 2 tsp. of minced garlic, increase the stir-fry sauce to 1/2 cup and leave off the peanuts. To make the dish a tad bit more filling I add a chicken breast that is cut up into strips. I highly recommend this recipe.

Most Helpful Critical Review
Feb 23, 2005

I was so anxious to try this and very disappointed upon tasting it. I had to make something else for dinner. My husband liked this better than I did though he thought it was weird to have cheese tortellini in stir fry. Upped the red pepper and also added more stir fry sauce and garlic. I put it in the fridge thinking maybe today it will reincarnate itself as a cold pasta salad. If not, I will not be making it again.

May 27, 2004

Great flavor, my boyfriend and I loved it. I would add even more veggies next time.

Jan 16, 2003

Surprisingly good, although I did have to alter the recipe ingredients a little to what I had on hand. I didn't have tortellini so I used cheese-filled raviolini. I also substituted olive oil for the oil and I didn't have stir-fry sauce so I created my own by using almost 1/3 cup soy sauce, 1 tsp ginger, about 1/2 tsp sesame oil and 1/2 tsp cornstarch. I used a wok to cook everything in instead of a large pan. It was very quick and easy. A little salty because of all the soy sauce, but very delicious. Very different, distinct flavor with the pasta, but very good. Thank you for the recipe...a keeper!

Apr 26, 2008

We love this recipe. We leave the crushed red pepper out for the kids but it gives a nice kick to it. We've used both Peanut sauce and Garlic flavored stir fry sauce- both are good but garlic is my fave. SO fast it makes a great weeknight meal.

Oct 27, 2007

I wasn't sure how this would be since it's not a combination that I'd usually think of, but it was surprisingly good. I really liked the mix of veggies and pasta, & it was a good way to get some nutrition into a pasta dish.

May 21, 2007

We really liked this recipe. We used frozen veggies but next time we'll probably use fresh.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 1035 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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