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Tortellini Toss

Total Time

Prep/Total Time: 25 min.


6 servings

Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."


  • 1 package (19 ounces) frozen cheese tortellini
  • 1/4 cup butter, cubed
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 pounds pork tenderloin or boneless skinless chicken breasts, cut into 3-inch strips
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried marjoram
  • 1 package (14 ounces) frozen sugar snap peas or vegetable of choice, partially thawed
  • 1/4 to 1/2 cup grated Parmesan cheese


  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add onion, cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add pork, salt, basil, lemon-pepper and dried marjoram; cook and stir until pork is browned. Add vegetables; reduce heat. Cover and simmer until heated through, 2-3 minutes.
  2. Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese.
<B>Editor's Note:</B> 4 cups of any cooked pasta may be substituted for the tortellini.

Nutrition Facts

1 cup: 428 calories, 18g fat (9g saturated fat), 100mg cholesterol, 846mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 34g protein.

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