Veggie Pasta Stir-Fry

By Meg ⋅ May 16, 2008 ⋅ Email This Post Email This Post ⋅ Print This Post Print This Post ⋅ Post a comment
veggie pasta stir-fryVeggie Pasta Stir-Fry

A light and fresh pasta meal.

    Ingredients

  • 8-16 oz. Linguine or Spaghetti
  • 2 Tomatoes, diced
  • 1 medium Onion, diced
  • 1 Zucchini or Yellow Squash, sliced
  • 1/4 Cup Fresh Parsley, snipped
  • 1-2 Tbsp. Olive Oil
  • 2 large Garlic Cloves, pressed or diced fine
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 1/8 tsp. Salt
  • 1 tsp. Pepper
  • 1/3 Cup grated Parmesan Cheese
    Directions

  1. Cook pasta according to package and keep warm.
  2. Heat oil in a skillet. Add garlic and heat for 1 minute. Add zucchini and onion, stir-fry 2-3 minutes. Add tomatoes, parley and seasonings. Stir until heated through.
  3. Remove from heat and stir in pasta. Sprinkle cheese over the top, toss and serve.

Notes
You can truly use any veggie or even add shrimp to keep it light.
Serves 6

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
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Discussion

One comment for “Veggie Pasta Stir-Fry”

  1. [...] to continue to present him with fruits and vegetables. So one night for dinner I bravely attempted Veggie Pasta Stir-Fry. This is a great dish insomuch as you can choose whichever vegetables your family prefers, assuming [...]

    Posted by Mai Recipes | The Finicky Files - Diabetes… | December 15, 2008, 4:28 pm

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