Stir Fried Pasta with Veggies

Stir Fried Pasta with Veggies

JARRELL

"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

45 m servings 403 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 45
  1. 60 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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.

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.

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.

This recipe was very yummy, but I did a lot of tweaking. Instead of a whole onion, I used half, and I skipped the meat and used a little beef broth as it was looking rather dry. I also used a ba...

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 ...

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 als...

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 cravi...

this was good, make's A LOT of food! i put chicken in it, but i think it would of been better without it. i really liked this though. i liked how there were so many veggies! i did add more soy s...

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