Best 5 Stir Fried Veggies With Pasta Recipes

Stir-fried veggies with pasta is a quick and easy meal that is packed with flavor and nutrients. This dish is perfect for a busy weeknight dinner or a light lunch. With a variety of vegetables and pasta to choose from, there are endless possibilities for creating a delicious and satisfying meal. The key to making a great stir-fried veggies with pasta dish is to use fresh, crisp vegetables and to cook them quickly over high heat. This will help to preserve the nutrients and flavors of the vegetables. You can also add protein, such as chicken, shrimp, or tofu, to make a more complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

STIR FRIED PASTA WITH VEGGIES

Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

PASTA STIR-FRY

Pasta Stir-Fry image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (16-ounce) package whole-wheat linguine
Salt
2 tablespoons canola oil
1 medium onion, sliced
1 red bell pepper, sliced
1 (1-inch) piece ginger, peeled and diced
1/2 small eggplant, sliced into small chunks, about 2 cups
2 cloves garlic, finely sliced
1 cup frozen broccoli florets, thawed
1 (15-ounce) can diced tomatoes
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
2 scallions, sliced, for garnish

Steps:

Cook the pasta in boiling salted water until al dente.
While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
Transfer to serving bowls and garnish with scallions.

STIR-FRIED VEGGIES WITH PASTA

Stir-Fried Veggies with Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

STIR-FRIED VEGETABLES

Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories Side Dish Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Very Quick Stir Fry Vegetables With an Italian Flair image

Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.

Provided by Pepina Rae

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 onion, sliced into half moons
2 carrots, sliced
1/2 bell pepper, sliced
2 cups broccoli florets
1 zucchini, sliced
1 cup mushroom, quartered
1 teaspoon chicken bouillon
1/4 cup water
2 teaspoons balsamic vinegar
1 tablespoon italian romano cheese or 1 tablespoon parmesan cheese
salt and pepper

Steps:

Preheat wok or large skillet. Add olive oil.
When very hot, add all vegetables.
Stir fry for 3-5 minutes.
Add bouillon, balsamic vinegar, and water.
Quickly cover and let steam for 1-2 minutes.
Season with salt and pepper to taste and toss.
Sprinke with cheese and serve.

Tips:

Choose a variety of vegetables: This will add color, texture, and flavor to your dish. Try to include a mix of leafy greens, root vegetables, and cruciferous vegetables.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Use a large pan or wok: This will give the vegetables plenty of room to cook without overcrowding.
Heat the pan or wok over high heat before adding the vegetables: This will help to sear the vegetables and prevent them from sticking.
Add a little bit of oil to the pan or wok: This will help to prevent the vegetables from sticking and will also help to flavor them.
Stir-fry the vegetables until they are tender-crisp: This should take only a few minutes.
Season the vegetables with salt, pepper, and other herbs and spices to taste: You can also add a splash of soy sauce or fish sauce for extra flavor.
Serve the vegetables immediately: They are best enjoyed fresh.

Conclusion:

Stir-fried vegetables with pasta is a quick, easy, and healthy meal that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a delicious and satisfying main course. With a little planning and preparation, you can easily make a stir-fry that is both healthy and delicious.