"A colorful and tasty presentation." — ANGCHICK
Watch video tips and tricks
onion, thinly sliced
red bell pepper, thinly sliced
green bell pepper, sliced
chopped green onions
1 (5.5 ounce) can
baby corn, drained
1 (4.5 ounce) can
salt and pepper to taste
grated Parmesan cheese
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and Vegetable Saute
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 221
See how to make homemade fresh pasta without using eggs.
Learn how to make an amazingly simple orzo and chicken pasta dish.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.