Tortelloni & Vegetables Stir Fry
Submitted by Gheghe
Cheese tortelloni tossed with stir-fried cabbage, red, yellow, and green bell peppers in olive oil with basil. A colorful vegetarian pasta dinner that comes together in one hour.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is a dead-simple vegetarian dinner with a lot of color on the plate. Cheese tortelloni gets boiled separately while a heap of sliced cabbage and three colors of bell pepper cook down in hot olive oil until tender-crisp. Toss them together and you’re done.
Cooking the vegetables over high heat is what keeps this from turning into soggy boiled cabbage. The high temperature chars the edges of the peppers and cabbage slightly while the centers stay snappy. That contrast between the soft, cheesy pasta and the crunchy, barely-cooked vegetables is what makes this dish work.
Kitchen Tips
- Don’t crowd the Dutch oven. The vegetables need space to stir-fry, not steam. If your pot is smaller than 8 quarts, cook in two batches.
- Cut the cabbage and peppers into similar-sized pieces so everything cooks at the same rate.
- Save a cup of the tortelloni cooking water. A splash tossed in with the vegetables helps everything cling together.
- Use fresh basil torn over the top at serving if you have it. The dried basil cooks into the vegetables, but fresh adds a bright finish.
Variations
- Add crumbled Italian sausage or grilled chicken strips for a non-vegetarian version.
- Toss in a handful of cherry tomatoes during the last minute of stir-frying for bursts of juicy acidity.
- Drizzle balsamic glaze over the plated dish for a sweet-tangy finish.
Ingredients
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.
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