Stir Fried Pasta with Veggies Recipe - Allrecipes.com
Stir Fried Pasta with Veggies Recipe
  • READY IN 45 mins

Stir Fried Pasta with Veggies

Recipe by  

"This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  2. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  3. Toss pasta with vegetables, and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2010

This recipe was delicious!!!I made some adjustments by leaving out the chicken and adding red and green peppers & celery along with the other veggies and added half teaspoon of red pepper flakes to cooked onions, let it sit with the onions and garlic 5 min. before adding the rest of the vegs.

 
Most Helpful Critical Review
Jun 11, 2011

I didn't like this recipe. I thought that it was bland, and too runny. I used whole wheat pasta and I think it would have been better with white pasta.

 
Sep 15, 2004

I cooked this for my family last night. We found it very tasty - even our young children ate this, with lots of persuasion! Thank-you for this healthy recipe.

 
Jun 14, 2008

This was an easy and tasty recipe. Great for a weeknight dinner. I left out the chicken for a meatless meal and we didn't miss it at all.

 
Mar 12, 2008

We loved this recipe. I used wheat penne pasta instead of linguine. I also used red bell pepper in place of the cauliflower. It turned out great! Even my 5 year old loved the veggies.

 
Aug 16, 2011

Made this last night by cutting the recipe down for 2 and still had leftovers for today. Tasted nice and light and great! I have to really watch sodium so I did not add any extra, the soy had enough I think, plenty of ground pepper and I added a little bit of pork to it. I Love Garlic so I will grate up another clove next time. Nice meal that won't feel like a brick.

 
Aug 29, 2002

I made this for dinner last night and my husband loved it. He had 3 helpings!!! The only changes I made were to add green pepper and I used a Korean stir fry sauce to add a little kick. I also didn't use broccoli because I didn't have any on hand. This was delicious! Thanks for a great recipe Sue.

 
Apr 23, 2011

My husband and I make this often. We use julienned carrots, celery, mushrooms, and cabbage. We slice the chicken into very thin strips. Very good meal. Always satisfies my Chinese food craving!

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 57 g
  • 18%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 566 mg
  • 23%

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

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