Stir fry vegetable pasta. A simple stir-fry pasta with an Asian-flavored sauce and crunchy vegetables. Perfect for the summer months, this pasta is light, flavorful, and delicious. This salad is vegan and kid-approved for packed lunches and picnic meals. We all are eagerly waiting for the summer break to start. Kids are just longing for some free time under the sun. Don’t you all love summer? Relaxing dinners, barbecues, ice cream, and picnics. Picnics are the soul of the summer months, whether on the beach, in the park, or in your backyard. This stir fry vegetable pasta is just fantastic for these picnics, late lunches, and lazy dinners. One great thing about this stir fry pasta dish is that kids love them. If you are always searching for new ideas to feed your kids vegetables, then you should be happy that this recipe is just amazing. Full of greens and colored vegetables, this stir fry pasta is a dish you can cook by including your favorites and skipping what you don’t like. You can also easily convert the sauce according to your taste buds.
What Ingredients are needed for This Stir Fry Pasta?
Pasta-I have used organic corkscrew pasta for this recipe. You can use any pasta, such as chickpea pasta, whole wheat pasta, or typical pasta. It depends on your preference, taste, and choice. Vegetables-Onion, garlic, ginger, green chilies, broccoli, carrot, green onion, zucchini, green beans, and mushrooms are used in this recipe. You can use your favorites. Sauce-I have used dark soy sauce, chili oil/chili sauce, red wine vinegar, brown sugar, red pepper flakes, crushed black pepper, and salt for making the sauce. It has a hint of sweetness, tanginess, and spiciness. Oil for making the stir fry.
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