The pasta with stir-fried vegetables is a quick and light main course, also great for those on a diet. Colorful, fragrant, and wholesome, full of vegetables that make it a complete dish.
I chose to use bell peppers, carrots, onion, and purple cabbage. Feel free to choose the vegetables you like best, which should be cut into thin strips. They are then stir-fried with a little oil, just enough time to blanch them while keeping them crunchy.
Did you know that we should consume 200 grams of vegetables per day on average? This is a perfect dish containing many fiber- and vitamin-rich vegetables! Great for those who are always in a hurry, for those who have lunch at work, and for those who want to stay in shape!
We can enrich and personalize this recipe using the vegetables we like best! With an eye to anti-waste cooking and recycling, this vegetable-based main course is ideal! Just use the ingredients we have in the fridge without even going out shopping!
Personally, I love purple cabbage! When it’s in season, I always have one in the fridge, with which many delicious recipes can be prepared! For example, a nice purple risotto with cabbage and walnuts, or a great soup with pasta and chickpeas. If you want to impress someone special, prepare a nice dish of pasta with red cabbage pesto, amazing!
But now let’s move on and prepare the Pasta with stir-fried vegetables!
Other quick and easy recipes that might interest you!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz pasta (your choice of shape, with or without gluten)
- 1 yellow bell pepper (small)
- 1 green bell pepper (small)
- 1 carrot (medium)
- 5 oz purple cabbage (also called red cabbage)
- Half onion
- to taste salt
- 2 tablespoons olive oil (10 g per person, suitable for those on a diet)
- to taste mixed peppercorns (only if you like)
- to taste chopped pistachios (not essential)
Tools
- Cutting Board
- Frying Pan
- Casserole
- Knife
- Ladle
- Colander
Steps
Preparing this main course is really simple! The first thing to do is wash all the vegetables.
Then take a cutting board and slice the vegetables into thin strips, as thin as you can!
To make this dish even more inviting, I chose vegetables of different colors, because presentation matters too!
Of course, you can choose the ones you like best or already have in the fridge, and chop them if you prefer.
Take a large non-stick frying pan and pour two tablespoons of olive oil, one per person.
Then add the onion and sauté for a couple of minutes over low heat.
In the meantime, bring water to a boil to cook the pasta so you can prepare everything in less than twenty minutes!
Then add the carrots and bell peppers to the pan with the onion, leaving the purple cabbage aside.
Increase the heat a bit and cook for 5 minutes, stirring occasionally.
Finally, add the purple cabbage and continue cooking for another 5-8 minutes. Adjust with salt.
For cooking the vegetables, ideally use a non-stick wok, otherwise use what you have available.
The vegetables should not overcook but stay crunchy, so cooking must be quick and on a high flame.
Meanwhile, the water should have reached a boil! Salt it and drop in the pasta of your choice.
I chose the gluten-free mezzi rigatoni with whole grain oat flour from Felicia, a kind gift with the October Degustabox.
Drain the pasta al dente into the pan with the sauce and mix.
Plate it and, if you like, add a handful of chopped pistachios on top.
Your light main course, easy, economical, and quick, is ready to be served!
Fragrant, colorful, wholesome—in short, a nice plate of pasta with stir-fried vegetables ready to be enjoyed!
I hope you enjoyed this recipe! Bon appétit and come back soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
