Pasta Stir Fry Recipes

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MUSHROOM PASTA STIR-FRY



Mushroom Pasta Stir-Fry image

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

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.

STIR-FRIED VEGGIES WITH PASTA



Stir-Fried Veggies with Pasta image

We never feel like we're missing out on meat when this super supper is on the table. Not only is it a quick dinner to whip up on warm summer nights, but it is one of the meals that my husband requests most. -Tracy Holaday of Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek (white portion only), julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green pepper, cut into thin strips
1 cup fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground ginger

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.

Nutrition Facts : Calories 210 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

STIR FRIED PASTA WITH VEGGIES



Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

  • Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  • Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  • Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

PASTA STIR-FRY



Pasta Stir-Fry image

Provided by Food Network

Categories     main-dish

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.

STIR FRY SPAGHETTI RECIPE



Stir Fry Spaghetti Recipe image

Stir Fry Spaghetti Recipe with step by step pictures. Stir fry pasta which has lots of vegetables and olives. This taste amazing in a lunch box.

Provided by Aarthi

Categories     Main Course

Time 30m

Number Of Ingredients 12

100 grams Spaghetti
2 tbsp Olive Oil
6 cloves Garlic (chopped very finely)
1 medium Onion ( sliced thinly)
1 medium Carrots (cut thinly lengthwise)
½ Capsicum (thinly lengthwise)
2 tsp Red Chilli Flakes
1 tsp Oregano
¼ cup Olives (I used black & green)
2 tsp Soy Sauce
2 tbsp Parsley (finely chopped)
Salt to taste

Steps:

  • Heat lots of water in a sauce pan, once it reaches a boil, add in salt. Add in pasta and cook till it is done. Once it is cooked drain and set aside. While the pasta is cooking start making the spicy veg mix.
  • Heat oil in a frying pan, add in garlic and saute for a min.
  • Add in onions and saute for a min.
  • Add in carrots and capsicum and saute for 10 mins or so till it browned and cooked.
  • Add in chilli flakes, oregano, salt and soy sauce. Mix well.
  • Add in olives and toss once.
  • Add in cooked drained pasta and mix well.
  • Add in parsley and mix.
  • Serve.

Nutrition Facts : ServingSize 1 servings, Calories 403 kcal, Carbohydrate 53 g, Protein 10 g, Fat 18 g, SaturatedFat 3 g, Sodium 663 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 14 g

SIMPLE STIR-FRY



Simple stir-fry image

Kids getting into cooking? This simple stir-fry with prawns, veggies and noodles is great for aspiring chefs and will make a quick meal for busy weeknights

Provided by Lulu Grimes

Categories     Dinner

Time 30m

Yield Serves 4-5

Number Of Ingredients 8

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked) or chicken breast (shredded)
200g egg noodles, cooked

Steps:

  • Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
  • Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

Nutrition Facts : Calories 193 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

CHICKEN AND PASTA STIR-FRY



Chicken and Pasta Stir-Fry image

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

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 pound asparagus, cut into 2-inch pieces (3 cups)
2 medium onions, sliced
1 1/2 cups ready-to-serve chicken broth
2 cups cubed chicken
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired

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

SHRIMP AND PASTA STIR-FRY



Shrimp and Pasta Stir-fry image

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

1/2 lb peeled and deveined medium-sized shrimp
1/3 cup fat-free mayonnaise
1/4 cup chicken broth
1 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1/2 lb fresh asparagus, cut into 1 inch pieces
1 cup hot cooked penne pasta
1/3 teaspoon lemon pepper
salt

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.

ITALIAN PASTA STIR-FRY



Italian Pasta Stir-Fry image

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

8 ounces linguine, uncooked
2 medium tomatoes, seeded and chopped
1 medium onion, chopped
1 medium zucchini, sliced
1/4 cup snipped fresh parsley
1 tablespoon olive oil
2 cloves garlic, pressed
1 teaspoon dried basil
1 teaspoon oregano leaves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated fresh parmesan cheese

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.

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