Pasta and Vegetable Saute

Read Reviews (5)

"A colorful and tasty presentation." — ANGCHICK

Directions

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.
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.

—BLUENOVA

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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!

—Jessica

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8 Ratings

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.

—amandak23k

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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.

—naples34102

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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.

—Rhea Blake

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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.

Nutritional Information

Pasta and Vegetable Saute

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 505
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 3.7g 18 %
Cholesterol 68mg 23 %
Sodium 187mg 7 %
** Potassium 405mg 11 %
Total Carbohydrates 59.4g 19 %
Dietary Fiber 8.3g 33 %
Protein 12.6g 25 %
** Sugars 5g
** Vitamin A 68 %
** Vitamin C 91 %
** Calcium 8 %
** Iron 39 %
** Thiamin 73 %
** Niacin 51 %
** Vitamin B6 18 %
** Magnesium 21 %
** Folate 105 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.