Tortelloni & Vegetables Stir Fry
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
|
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| ¼ | cup |
olive oil
or salad oil |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | large |
onions
|
|
| 1 | large |
green bell peppers
|
|
| 18 | ounces |
cheese tortellini
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
|
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| 59 | ml |
olive oil
or salad oil |
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | large |
onions
|
|
| 1 | large |
green bell peppers
|
|
| 520.2 | ml/g |
cheese tortellini
|
*
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Cut out tough core from cabbage.
Coarsely slice cabbage.
Slice onion. Cut each pepper in half, cut off stems and white membrane and discard seeds.
Cut peppers into ½ inch wide strips.
Meanwhile prepare tortelloni as label directs.
In a 8 quart Dutch oven or sauce pot over high heat, in hot oil, cook cabbage, onion, peppers, salt, basil and black pepper until tender crisp, stirring frequently.
To serve, drain tortelloni, toss with vegetables.
