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Pasta With Stir-Fry Veggies – Vegetarian Recipe

Vegetarian meal - pasta with stir fry veggiesGardening season is coming to an end.  I have picked off the remainder of my free tomatoes and free peppers, as well as basil leaves and chives, and created a quick and simple meal out of my fresh veggies.

Nothing can be simpler than some pasta and stir-fry veggies, so that is what I decided to prepare.

Serve 2-4.

Ingredients:

  • 1 cup of cherry tomatoes, halved
  • 1 cup of  green peppers, sliced julienne style
  • 1 small zucchini, cut in half lengthwise and sliced
  • 1 medium onion, sliced
  • 1 Tbs chives, chopped
  • 1 Tbs of fresh basil leave, chopped
  • 3 cloves of garlic, minced (used my favorite garlic chopper)
  • 1 Tbs low sodium soy sauce
  • 2 Tbs olive oil, for frying
  • Salt and black pepper to taste
  • 2 cups of cooked pasta

Directions:

  1. Cook your favorite pasta per package directions (one cup of uncooked pasta should be enough for this recipe).
  2. Wash your veggies, and dry off on a paper towel.
  3. Cut up your veggies (cut peppers in half, remove stems and seeds).
  4. Heat up a frying pan with the olive oil.
  5. Add onions, and cook until translucent looking.
  6. Add peppers and zucchini, and cook 3 minutes.
  7. Add tomatoes, and cook another minute.
  8. Add chopped basil, minced garlic, chives, salt and pepper.
  9. Turn off the heat.
  10. Fold in a little bit of olive oil into your pasta, so it does not stick.
  11. Place pasta on a serving platter, or individual plates, and top off with veggies.

If you like you may sprinkle some Parmesan cheese on top of veggies, and serve it with garlic bread.

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