• 4servings
  • 21minutes
  • 636calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg (20 oz) refrigerated Three Cheese Tortellini

  2. 1 bag (1 lb) frozen Sugar Snap Stir-Fry, thawed, large sugar snaps halved, if desired

  3. 1 jar (16 oz) creamy Alfredo sauce

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add tortellini; cook as package directs, adding vegetables 2 minutes before pasta will be done. Cook until tortellini and vegetables are tender. Drain in a colander.

  2. Pour Alfredo sauce into pasta pot; cook over low heat until hot. Remove from heat; add pasta and vegetables and toss to mix and coat.

  3. Different Takes 1. Substitute mini ravioli for the tortellini.

  4. Stir 1⁄2 cup each slivered basil leaves and diced tomatoes into finished dish.

  5. Instead of Alfredo sauce, use vodka sauce and add some grated Parmesan cheese.


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