Pasta and Vegetable Saute Recipe -
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


  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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  • 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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