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May 1999 Issue
The Season's Fare
by Philip R. Gantt
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Pasta and Vegetable Stir Fry

Pasta is an old standby in my home. This recipe is easy to prepare and can be very elegant in appearance depending on what vegetables are used. Once the vegetables are prepared, it is very easy to customize this recipe to whoever is eating it. Have all of the vegetables cut, prepared and ready for use. You can allow your guest to select the ingredients they prefer in their dish. Cooking this way, it is easy to prepare food for a number of people in a short time, each dish a little different than the other.
  • 1 lb. mostaciolli pasta cooked al dente
  • 1 head fresh broccoli, chopped into bite sized pieces
  • Sliced peppers (combination of red, green and yellow for color)
  • Sliced mushrooms
  • French cut zucchini
  • French cut asparagus
  • French cut yellow squash
  • Sliced black olives
  • Chopped garlic
  • Chopped parsley for garnish
  • Marinara sauce
  • Olive oil
  • Freshly grated Parmesan cheese
Prepare the pasta while cutting the vegetables.

Heat a large skillet or wok and add a little olive oil and garlic to taste. Toss in about a cup of pasta and stir fry for about 1 minute. Add the vegetables of choice and about 1/4 cup of the marinara sauce. Continue stirring (about 1 minute) until thoroughly heated and serve on a plate. Garnish with chopped parsley and serve with grated cheese at the table.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 
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