Pasta and Vegetable Saute

Pasta and Vegetable Saute

6
ANGCHICK 33

"A colorful and tasty presentation."

Ingredients

servings 505 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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

6
  1. 9 Ratings

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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.

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 f...

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!

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 p...

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 a...

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...