Best Stir Fried Pasta With Veggies Recipes

Pasta Stir-Fry image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 (16-ounce) package whole-wheat linguine
Salt
2 tablespoons canola oil
1 medium onion, sliced
1 red bell pepper, sliced
1 (1-inch) piece ginger, peeled and diced
1/2 small eggplant, sliced into small chunks, about 2 cups
2 cloves garlic, finely sliced
1 cup frozen broccoli florets, thawed
1 (15-ounce) can diced tomatoes
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
2 scallions, sliced, for garnish

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.

Mushroom Pasta Stir-Fry image

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and black pepper
1 pound spaghetti or other long pasta
4 tablespoons neutral oil, such as grapeseed
1 pound mushrooms (any small variety), trimmed and cut into 1/4-inch-thick slices
2 garlic cloves, grated
1 1/4 teaspoons five-spice blend
3/4 pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
3 tablespoons unsalted butter
2 scallions, thinly sliced
2 tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
2 tablespoons maple syrup or brown sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon chile oil or chile crisp

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.