Brenda's Can't Get Enough Pasta Stir-Fry - Revamped

[Guest guest]

This is a pasta main dish...I invented when nothing was in the house to

eat. I posted it around....back in 1996. It's still one of my favorite

pasta dishes. It's one of those stone-soup kinda dishes... Grab what you

have...chop it up...and add it. Stir fry the pasta in and add some cheese,

if desired. I make mine vegetarian...but you could add anything to suite

yourself. (These are some of my favorite things....add or remove whatever

u like.)

 

Brenda

 

 

* Exported from MasterCook *

 

Brenda's Can't Get Enough Pasta Stir-Fry - Revamped

 

Recipe By :Brenda Adams

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pasta

2 tablespoons olive oil -- to 3

4 cloves garlic -- minced

1/2 onion -- chopped

1 teaspoon hot pepper flakes -- or to taste

1 bell pepper -- chopped

-- different colors if you have some of

each

4 ounces green chiles -- canned (chopped)

1/4 cup sun-dried tomatoes, oil-packed -- (or about 10)

1/4 cup parmesan cheese

1/4 cup feta cheese -- crumbled

1/3 cup cilantro -- lightly chopped

light sour cream -- for topping, opt

salt and pepper

chopped green onions -- optional

1 handful fresh spinach -- optional

artichoke hearts -- quartered, opt.

green olives -- sliced, opt

or any olive

handful shredded carrot, opt.

 

Cook pasta according to package directions. [i particularly like Farfelle

(sp?)...butterfly shape... and if available, the mixed colored/flavored

kinds.] Drain pasta. Rinse if you want to.

 

Heat a large frying pan and put the olive oil in. Add the garlic and onion

and red chile flakes (or use 1 or 2 whole red chiles.) After a minute, add

bell peppers. Cook for a few minutes. Add green chilies.

 

Pat the oil packed tomatoes with paper towels to remove oil. Then chop

up. Add to pan along with green chilies and green onions (if you are using

them).

 

Add pasta to pan and stir fry for a few minutes. Add the parmesan cheese

and the feta cheese. Add the cilantro, salt and pepper, and serve.

 

 

 

 

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Per Serving (excluding unknown items): 384 Calories; 9g Fat (20.7% calories

from fat); 13g Protein; 63g Carbohydrate; 3g Dietary Fiber; 8mg

Cholesterol; 155mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 1 1/2 Fat.

 

NOTES : I made this up and have often made it. You can use most any foods

you like. Empty the fridge!! (Feels so good to use up little bits of

stuff!) Point is just to saute some veggies in olive oil, then add the

pasta...let it stir fry...and then throw a nice cheese in. YUM! Stone

soup pasta!!

If I have fresh spinach or other veggies on hand, I add to the boiling

pasta just when it's about finished...so as to not overcook the veg. That

is a way to incorporate more veggies into the dish.

While the dish stir-fry's I often add a shredded carrot if I have one. ~Brenda