Pasta and Vegetable Saute Recipe - Allrecipes.com
Pasta and Vegetable Saute Recipe

Pasta and Vegetable Saute

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"A colorful and tasty presentation."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
  2. Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
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Reviews More Reviews

Oct 02, 2003

This is a very good, easy, and quick dinner to make. I didn't have baby corn so I just added a handful of frozen corn and it was just fine. My family thought this was a good dinner.

 
Jun 17, 2010

This made a great weeknight dinner. I left out the green onion and used 2 carrots. I didn't have any of the canned baby corn so I just used some canned whole kernel corn, which worked out just fine. Loved the combo of veggies, will make this again. Thanks.

 

9 Ratings

Jul 04, 2007

It was a yummy healthy way to top off some whole wheat pasta. I didn't have red pepper, so I added some celery instead. I also spiced it up a bit more. My 4 year old gave it a thumbs up!

 
Jan 21, 2013

I followed the recipe loosely, so as to use up vegetables I had on hand, and this dish is perfect for that! I used some mixed color peppers, onions, fresh mushrooms, a handful of frozen green peas and skipped the garlic powder and dried parsley. Take some good pasta, add vegetables of choice, give it a sprinkle of grated Parmesan and it's always a winner in my book.

 
Aug 18, 2013

SO good! Even my picky husband woofed this down (and that's saying a lot!). :) Although nearly perfect as is, I did make a few substitutions. I halved everything, omitted the green bell pepper and mushrooms altogether and used almost an entire 15 oz. can of baby corn in their place (all I could find - my grocer only sells pickled baby corn in smaller jars). My choice of pasta was ditalini. A garnish of shaved Parmesan hit the spot. All I can say is WOW! I am so happy to have stumbled upon your recipe. Thanks ANGCHICK! :-)

 
May 20, 2013

My husband and I can't stand baby corn, but other than that and the shape of the pasta (no biggie), it was freaking delicious!!! Also, added red pepper flakes. Not much of a difference from the original recipe. DELICIOUS!!!! Make it all the time for a ridiculously picky husband who adores it.

 

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Nutrition

  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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