Stir-Fried Veggies with Pasta Recipe
Stir-Fried Veggies with Pasta Recipe photo by Taste of Home

Stir-Fried Veggies with Pasta Recipe

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We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. —Tracy Holaday of Muncie, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups uncooked spiral pasta
  • 2 medium carrots, julienned
  • 1 medium leek (white portion only), julienned
  • 2 small zucchini, julienned
  • 1 each medium sweet red, yellow and green pepper, cut into thin strips
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger

Nutritional Facts

1-1/2 cup: 210 calories, 5g fat (1g saturated fat), 0mg cholesterol, 218mg sodium, 37g carbohydrate (0g sugars, 4g fiber), 5g protein Diabetic Exchanges:1-1/2 starch, 2 vegetable 1 fat

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender.
  2. Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat. Yield: 6 servings.
Originally published as Stir-Fried Veggies With Pasta in Light & Tasty August/September 2004, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Stir-Fried Veggies with Pasta

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Mar. 29, 2016

"Delicious! I added broccoli and carrots and bean sprouts; and used tortellini for the pasta.

Such a versatile recipe! Thank you, Tracy, for sharing this recipe."

MY REVIEW
Reviewed Jul. 23, 2015

"We thought this was very good. I ended up using elbow macaroni because my rotini was spoken for in another recipe later in the week, but the elbows worked fine. The only thing I would change is that next time, I will double the seasonings. The flavor seemed just a little timid. We ended up adding soy sauce to our portions. But I think the additional seasonings will make the flavor difference next time."

MY REVIEW
Reviewed Jul. 16, 2008

"sounds deklish will try this"

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