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Stir-Fried Veggies with Pasta

 Stir-Fried Veggies with Pasta
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Stir-Fried Veggies with Pasta (continued)

Nutritional Facts: One serving (1-1/2 cups) equals 210 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 218 mg sodium, 37 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.