Italian Pasta Stir-Fry
This colorful, crunchy salad uses sliced vegetables instead of noodles and can be made into a vegetarian dish by substituting tofu for the chicken.
- 8 ounces uncooked linguine
- 1 medium onion, chopped
- 2 medium tomatoes
- 1 medium zucchini
- 1/4 cup snipped fresh parsley
- 1 tablespoon olive oil
- 2 garlic clove
- 1 teaspoon each dried basil and oregano leaves
- 1/8 teaspoon each salt and ground black pepper
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Chop onion using Food Chopper. Slice tomatoes in half crosswise using Chef's Knife; remove seeds using Core 'N More and dice. Slice zucchini using Ultimate Mandoline fitted with v-shaped blade. Or, grate zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Snip parsley using Professional Shears. Heat oil in Stir-Fry Skillet over medium heat until hot. Press garlic into skillet using Garlic Press; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat.
- 6 servings
Nutrients per serving:
Calories 200, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 34 g, Protein 8 g, Sodium 110 mg, Fiber 3 g
If desired, 2 teaspoons Italian Seasoning Mix can be substituted for the basil and oregano.