Stirfry Pasta
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
* 1 red bell pepper
* 1 green bell pepper
* 1/4 large Spanish onion
* 1/2 medium zucchini
* 5-6 medium mushrooms, fresh
* 1/4 cup red or green olives (optional)
* 2 Tbsp olive oil
* 1 Tbsp butter
* 3 cloves garlic, minced
* 1/3 tsp dried basil (or 1 tsp fresh)
* 1/3 tsp dried oregano (or 1 tsp fresh)
* 1/3 tsp dried thyme (or 1 tsp fresh)
* 1 1/2 cups dried pasta (any shape)
* 1 tomato
* Salt and pepper
* Parmesan cheese
Preparation:
Cut up peppers, onion, mushrooms, zucchini, and olives into small pieces suitable for stirfrying.
Start heating a pot of water to boiling. When it reaches a rolling boil, add the pasta. Allow it to cook for 7 to 10 minutes, until it is tender but firm, then drain.
While pasta is cooking, stirfry vegetables in large skillet or wok in olive oil and butter over medium to high heat. Season with garlic and herbs. Add salt and pepper to taste.
The secret to sucess in this dish is not to begin cooking the vegetables until the pasta is in the water. The vegetables must still be crisp. When the pasta is well drained, place it in the wok and turn down the heat so the pasta can absorb the wonderful flavors of the spices and the garlic. For the finish, cut up 1 fresh tomato into dice. Sprinkle pasta with parmesan and top with fresh tomatoes to serve.
Thanks to Elfie Hayes for comtributing this recipe
Original recipe contained an additional 2T olive oil and 1T butter for stirfrying.
Original recipe: 707 calories, 41.4g fat.
