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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.


  • 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


  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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