Vegetable Stir-fry N' Pasta
Super delicious mixture of vegetables and pasta lightly covered in cheese. What more could you ask for?!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 1 medium head Fresh broccoli cut into florettes
- 1 large Red pepper
- 1 large Yellow pepper
- 1 large Green pepper
- 1 large Orange pepper
- 1 large Purple or yellow onion
- 1/4 lb Snow peas
- 1 medium-large Yellow summer squash Optional
- 1 pint White button or cremini mushrooms
- 1/2 stick Butter
- 3 tbsp Olive oil
- 1 tbsp Salt
- 1 clove Garlic chopped finely
- 1 tbsp Black pepper
- 1 lb Pasta noodles
- 4 Vegetable flavored bullion cubes
- 2 qts Water
- 1/2 cup Parmesan cheese Shredded or grated
- 1/2 stick Butter
Wash and dry all vegetables.
Melt 1/2 stick butter in large stir-fry or frying pan over medium heat.
Remove stem from broccoli. Cut broccoli into small florette pieces.
Place broccoli into pan, cover to steam for 8-10 min. Stir occasionally.
Cut peppers, squash and onion into 1/2" thick strips, set aside.
Slice mushrooms into 1/2" thick.
Remove broccoli from pan.
Add olive oil and chopped garlic to pan. Saute for 5 min.
Add in cut peppers, onions, mushrooms and squash. Add salt and pepper. Cover and steam for 8-10 minutes stirring occasionally.
Add in broccoli and snow peas into mixture. Cover and simmer on low for 10 minutes. Stirring twice.
Vegetables will be tender with a slight crispy snap.
Place 2 quarts of water into large sauce pan, bring to a boil.
Add in bullion cubes, dissolve completely.
Add in pasta. Cook for 10-15 minutes, until aldente.
Drain pasta, setting aside 1 cup of pasta water.
Add pasta back to pan with remaining 1/2 stick of butter. Mix until butter melts completely.
Add vegetable mixture over pasta, mix until well incorporated.
Sprinkle in parmesan cheese.
Plate and enjoy your healthy dish.
Replace pasta with white or whole grain rice for a twist.
Low-carb pasta or ground cauliflower for an even healthier dish.