MUSHROOM PASTA STIR-FRY
While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.
Provided by Hetty McKinnon
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
- While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
- Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
- Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.
SAUSAGE STIR FRY WITH BOW TIE PASTA
This is a quick and easy recipe that combines the sweet and smokey flavor of Kielbasa or Polish sausage with fresh sauteed vegetables and a tangy tomato sauce served over bow-tie pasta. My kids love it!
Provided by Dawn P.
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir sausage slices in a skillet over medium heat until cooked through, 5 to 10 minutes. Transfer sausage to a plate using a slotted spoon and set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat oil in the same skillet used for sausage over medium heat; cook and stir onion, zucchini, mushrooms, red bell pepper, and garlic in the hot oil until tender, about 10 minutes. Add cooked sausage, diced tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to vegetable mixture; cook until sauce and sausage are heated through, 5 to 10 minutes.
- Stir pasta into sauce and mix well; top with Parmesan cheese.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 75.2 g, Cholesterol 57 mg, Fat 30.7 g, Fiber 7.4 g, Protein 25.4 g, SaturatedFat 12.5 g, Sodium 1413.3 mg, Sugar 14.9 g
ORIENTAL ANGEL HAIR PASTA (STIR-FRY)
Quick and simple recipe that I made up - the ingredients combination might be weird but it's delicious!
Provided by WaterMelon
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
- Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
- Heat oil in a wok; once hot saute onions and chillies for 1 minute.
- Add garlic and cook another 30sec.
- Add long beans, then cook for 1 minute.
- Add chicken pieces and stir continuously until they're completely cooked.
- Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
- Scramble the egg and combine with the vegetable mixture (in the wok).
- Add the cooked pasta, mix well and add the sauce ingredients.
- Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
- If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.
Nutrition Facts : Calories 517, Fat 17.4, SaturatedFat 2.3, Cholesterol 135.7, Sodium 1368.7, Carbohydrate 62.5, Fiber 2.7, Sugar 9.2, Protein 27.2
CHICKEN AND PASTA STIR-FRY
Enjoy this tasty stir-fry made with chicken and pasta - ready for dinner in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
- Add chicken; stir-fry about 5 minutes to heat through.
- Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg
PASTA STIR-FRY
Steps:
- Cook the pasta in boiling salted water until al dente.
- While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.
- Transfer to serving bowls and garnish with scallions.
ITALIAN PASTA STIR-FRY
Make and share this Italian Pasta Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions.
- Drain and keep warm.
- Chop tomatoes and onion.
- Slice zucchini.
- Snip parsley.
- Heat oil in a stir-fry skillet over medium heat until hot.
- Add pressed garlic to skillet; stir-fry for 15 seconds.
- Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.
- Add tomatoes, parsley and seasonings.
- Heat 1-2 minutes, stirring gently until heated through.
- Remove from heat.
- Stir in linguine.
- Grate parmesan cheese over pasta.
- Serve immediately.
EAST-WEST CHICKEN AND VEGETABLE STIR-FRY WITH PASTA
Steps:
- Cut chicken in half crosswise; place on a baking sheet lined w/plastic wrap & freeze for 25 mins. Cook pasta, drain and set aside. Keep the water simmering. In Cuisinart w/chopping blade, process garlic and ginger until finely chopped. Remove & set aside. Insert slicing disc & slice onion. Place carrots horizontally in feed tube. Peel broccoli stems w/peeler & insert into small feed tube to slice. Remove chicken from freezer, place in large feed tube cut side down. Toss all sliced chicken w/1 1/2 tbls of sesame oil & set aside. Combine the cornstarch & chicken stock & set aside. Heat wok or frying pan on high heat. Add the chicken and stir fry until opaque, about 2 mins. Remove & set aside on a plate. Add remaining sesame oil to pan. Add garlic & ginger for 10 seconds. Add the sliced onions for 45 seconds. Add the sliced broccoli stems & carrots for 45 seconds. Add the broccoli florets for 30 seconds. Return the cooked chicken to the pan, along with the soy sauce & sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering paster water to reheat. Drain & add to stir-fry pan, along with the bean sprouts; toss to combine. Remove from the heat, and add half the cheese and toss to coat with the sauce. Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese & toasted almonds.
CHICKEN AND PASTA STIR-FRY
Make and share this Chicken and Pasta Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain pasta according to package directions.
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
- Remove mixture from skillet and set aside.
- Spray skillet with cooking spray; heat over med-high heat.
- Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
- Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
- Cook about 2 minutes, stirring frequently, until mixture is hot.
- Adjust seasoning to taste with salt/pepper.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 367.1, Fat 3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 432, Carbohydrate 46.8, Fiber 5, Sugar 5.8, Protein 37.7
SHRIMP AND PASTA STIR-FRY
If you are cooking for two this is a great recipe. I believe this recipe comes from Blue Hill Farm Country Inn, Blue Hill, Maine.
Provided by PaulaG
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice shrimp in half lengthwise.
- Prepare the penne pasta as per package directions.
- Mix together the mayonnaise, broth, lemon rind and lemon juice.
- Heat the seasame oil in a non-stick skillet or wok.
- Stir-fry the ginger and garlic in the hot oil over medium high heat for 1 to 2 minutes.
- Add shrimp and asparagus; stir-fry 3 minutes or until shrimp turns pink.
- Do not overcook as the shrimp will become tough.
- Add mayonnaise mixture and cooked pasta; cook, stirring frequently until heated through.
- Sprinkle with lemon pepper and serve.
- The cooking time includes the time to prepare the pasta.
SPAGHETTI SQUASH "PASTA," PEANUT-SAUCE STIR FRY
Categories Vegetable Stir-Fry Low Fat Vegetarian High Fiber Dinner Healthy
Yield 4 bowls
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 375 degrees. Halve the squash vertically (hot-dog style) and scoop out the innards. Prep a baking sheet with a light coat of cooking spray. Place squash halves on baking sheet ("flesh" side down) and bake for 60 minutes. While cooking, cut onion into medium size slices. Cut bell pepper into 1/4 inch strips. Set both aside together. Cut tofu into 1/4 inch cubes and set aside. Shave/dice garlic and dice tomato. Set aside together. Heat canola oil in a wok or large frying pan over low-medium heat roughly 10-15 minutes before the squash will be coming out of the oven. Saute tofu for 4-5 minutes with 1/4 cup peanut sauce. Add pepper and onion with another 1/4 cup sauce and crushed red pepper, saute for 5 minutes. Let simmer while you scoop out baked squash with a fork. Add "spaghetti" to frying pan with tomato, garlic, and 1/4 cup peanut sauce. Turn up heat to medium and saute for 2 more minutes. Serve it up in bowls!
PENNE PASTA STIR-FRY (ASIAN-STYLE)
I got this from www.diabetes.org when I was looking for new recipes to fix for my grandmother. My grandmother is diabetic, so I always visit these sites. This is easy, Asian style. I had never sauteed or stir-fried anything, but this turned out well. Just make sure not to overcook the vegetables as I did, or else it will stick to the pan. I did not use green pea. I made my own variation of vegetables; okra, carrots, green beans, red and green bell peppers. I also added a mushroom, and I used its water to substitute chicken broth. Mushroom broth is really good in soups!! Also, use sesame oil if you want it more oriental style.
Provided by dcwang wang
Categories Penne
Time 34m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine first four ingredients and set aside.
- Chop the vegetables into thin pieces and prepare others.
- Heat the oil in a large skillet or wok over high heat.
- Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
- Add the snow peas and lower heat to medium low.
- Add red pepper flakes.
- Add sauce that was prepared in Step 1.
- Add pasta and bring to a boil.
- Cook for 2 minutes.
- Turn off the heat.
- Add salt and pepper to taste.
Nutrition Facts : Calories 413.6, Fat 3.8, SaturatedFat 0.4, Sodium 523.2, Carbohydrate 88.2, Fiber 12.6, Sugar 1.7, Protein 9.4
ITALIAN PASTA STIR-FRY
Steps:
- 1)Cook pasta, drain and keep warm. 2)In stir-fry skillet, heat oil over med-high heat. Stir fry garlic (15 secs), add zucchini and onion and fry 2-3 minutes. 3)Add tomatoes, parsley and seasonings. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in pasta. 4)Grate parmesan cheese over pasta, toss lightly and serve immediately.
ASPARAGUS PASTA STIR FRY
Make and share this Asparagus Pasta Stir Fry recipe from Food.com.
Provided by Charlotte J
Categories Spaghetti
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Diagonally slice asparagus into 1-1/2 to 2 inch pieces.
- Stir-fry asparagus and onion until crisp-tender.
- Add seasonings and mix well.
- Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.
Nutrition Facts : Calories 171.4, Fat 5.1, SaturatedFat 0.7, Sodium 343.7, Carbohydrate 26.1, Fiber 2.8, Sugar 2.9, Protein 6.2
NORTHWEST CHICKEN STIR-FRY WITH PASTA
Steps:
- see above
PASTA, TURKEY & SQUASH STIR-FRY
Winter flavors of butternut squash, maple syrup & pecans. You may also substitute linguini or spaghetti for the fusilli pasta. If you're not a fan of turkey,you can substitute chicken.
Provided by Judy W @zoobie
Categories Turkey
Number Of Ingredients 16
Steps:
- Start by heating a large pot of water to boiling for the pasta. In a small bowl, combine the broth, soy sauce, maple syrup, vinegar, cornstarch, ginger, & pepper flakes & stir to blend. Set aside. Place the pecans in a large nonstick skillet over low heat and cook, stirring constantly, until lightly toasted, about 5 minutes. Transfer to a plate. Wipe the skillet with paper towels.
- In the same skillet, heat the oil until hot over medium high heat. Add the turkey and cook, stirring constantly, until the turkey is lightly browned, about 3 minutes. With a slotted spoon, transfer the turkey to the plate with the pecans.
- Add the squash to the pan and cook, stirring frequently, until lightly browned and almost tender, about 4 minutes. Reduce the heat to medium. Add the garlic, leek, and celery and cook, stirring frequently, until leek & celery are crisp tender, about 4 minutes. Stir the broth mixture again and add to the pan. Stir in the pecans and turkey and cook, stirring constantly, until the turkey is cooked through, about 1 minute longer. Stir in the parsley.
- Meanwhile, cook the fusilli until just tender. Drain well. Transfer the turkey mixture to a large bowl, add the fusilli, and toss to combine.
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