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Pasta and Vegetable Saute

By: ANGCHICK  
"A colorful and tasty presentation."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 208 people have saved this

What to Drink?

Wine Sauvignon Blanc
 

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1/2 cup olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, sliced
  • 1 carrot, sliced
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 (5.5 ounce) can baby corn, drained
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 pound uncooked pasta

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 506 | Total Fat: 24.5g | Cholesterol: 68mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2003 by BLUENOVA 
This is a very good, easy, and quick dinner to make. I didn't have baby corn so I just added a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2007 by Jessica 
It was a yummy healthy way to top off some whole wheat pasta. I didn't have red pepper, so I... MORE

 
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