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Stir-Fried Pasta With Vegetables

Miss.India's picture
Stir-Fried Pasta With Vegetables is a filling and nutritious dish that can be prepared in no time. I prepared this dish for a few vegan friends of mine and they loved it! Try this brilliant Stir-Fried Pasta With Vegetables recipe!
  Extra virgin olive oil 40 Milliliter
  Aubergine 50 Gram, finely diced
  French beans 30 Gram, finely chopped
  Tomato 40 Gram, finely diced
  Green peas 20 Gram
  Pepper 20 Gram, finely diced (Green And Red Colored)
  Mushrooms 20 Gram, finely sliced
  Zucchini 20 Gram, finely diced
  Pearl onions 2 , finely chopped
  Red beans 10 Gram, cooked till just tender (Rajma)
  Parmesan cheese 20 Gram, slivered
  Basil flakes 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

Steam the vegetables for four minutes, then chill.
Lightly fry the shallots in some of the olive oil.
Add the vegetables, saute and season with salt and pepper as required.
Cook the pasta in lightly salted, boiling water till al dente*.
Drain and toss with the vegetable ragout.
Place on a plate and garnish with the basil and Parmesan flakes.
Drizzle the remaining olive oil over the farfalle and serve hot.

Recipe Summary

Stir Fried

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 611 Calories from Fat 426

% Daily Value*

Total Fat 46 g71%

Saturated Fat 6.2 g31%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 919 mg38.3%

Total Carbohydrates 34 g11.3%

Dietary Fiber 7.9 g31.6%

Sugars 8.7 g

Protein 15 g29.7%

Vitamin A 17.1% Vitamin C 36.8%

Calcium 33.6% Iron 14.3%

*Based on a 2000 Calorie diet


Stir-Fried Pasta With Vegetables Recipe