Stir-Fried Pasta With Vegetables Recipe
Stir-Fried Pasta With Vegetables is a filling and nutritious dish that can be prepared in no time. I prepared this dish for a few vegan friends of mine and they loved it! Try this brilliant Stir-Fried Pasta With Vegetables recipe!
Summary
Interest GroupQuick
Ingredients
| Extra virgin olive oil | 40 Milliliter | |
| Aubergine | 50 Gram, finely diced | |
| French beans | 30 Gram, finely chopped | |
| Tomato | 40 Gram, finely diced | |
| Green peas | 20 Gram | |
| Pepper | 20 Gram, finely diced (Green And Red Colored) | |
| Mushrooms | 20 Gram, finely sliced | |
| Zucchini | 20 Gram, finely diced | |
| Pearl onions | 2 , finely chopped | |
| Red beans | 10 Gram, cooked till just tender (Rajma) | |
| Parmesan cheese | 20 Gram, slivered | |
| Basil flakes | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Steam the vegetables for four minutes, then chill.
Lightly fry the shallots in some of the olive oil.
Add the vegetables, saute and season with salt and pepper as required.
Cook the pasta in lightly salted, boiling water till al dente*.
Drain and toss with the vegetable ragout.
Place on a plate and garnish with the basil and Parmesan flakes.
Drizzle the remaining olive oil over the farfalle and serve hot.
Lightly fry the shallots in some of the olive oil.
Add the vegetables, saute and season with salt and pepper as required.
Cook the pasta in lightly salted, boiling water till al dente*.
Drain and toss with the vegetable ragout.
Place on a plate and garnish with the basil and Parmesan flakes.
Drizzle the remaining olive oil over the farfalle and serve hot.
Chef
