Italian Pasta Stir Fry is a delicious vegetarian dinner prepared with fresh vegetables and beans quickly cooked in a wok, tossed with bow tie pasta, fresh herbs, and cheese. Quick, healthy and easy!
Italian Pasta Stir Fry
I’m hopping around the globe these days, ha? We went to Mexico yesterday with our huevos rancheros tacos and today we’ve got one foot in Italy and the other in Asia!
This is a delightfully vegetarian dinner brimming with fresh veggies and hearty beans, swiftly stir-fried in a wok. We then toss this vibrant mix with charming bow tie pasta, aromatic herbs, and a sprinkle of cheese. This fusion of Italian flavors with a stir-fry technique creates a culinary experience that is as easy as it is delicious!
Why You’ll Love This Recipe
If you’ve ever wanted something quick, but also healthy AND really, really delicious, keep on reading. This recipe has it ALL.
- Versatile: This recipe is extremely versatile. You can experiment with different veggies or types of pasta, or even add in a favorite protein.
- Quick and Easy: It’s a quick meal to prepare, perfect for those busy weeknight dinners. Plus, it’s all cooked in one wok, which means minimal cleanup.
- Nutritious: Packed with fresh veggies and beans, this dish is both wholesome and satisfying. It’s a great way to pack in several servings of vegetables in a single meal.
- Fusion Flavors: The recipe blends Italian flavors with a stir-fry style of cooking, offering a unique take on the traditional pasta dish.
- Suitable for Many Diets: As a vegetarian dish, it caters to those with dietary restrictions. Plus, it can be made gluten-free by simply using gluten-free pasta.
How To Make Pasta Stir Fry
- Cook pasta according to the directions on the package.
- In the meantime, heat olive oil in a wok. Add onions, peppers and garlic and cook until the veggies are tender.
- Stir in tomatoes, garbanzo beans and olives and cook until softened. Add vegetable broth and bring to a boil; reduce heat and simmer for 2 minutes.
- Stir fresh parsley, sliced basil and oregano. Season with salt and pepper and continue to cook.
- Add the pasta and toss to mix. Sprinkle with parmesan cheese and green onions and serve.
- If you have some fresh baby spinach, toss a handful of it in there, too, will ya? Trust me, it’s delicious. It reminds me of this Garlic Butter Spinach and Pasta. ♥
Now, go awn and make your Meatless Monday… meatless!
More Veggie Packed Recipes
- One Pot Caprese Pasta Dinner
- Chicken Rice and Vegetables Skillet
- Garlic Butter Pasta
- Creamy Asparagus Pasta
ENJOY!
Italian Stir Fry
Ingredients
- 1 pound bow tie pasta
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 red mini sweet peppers, diced
- 3 to 4 cloves garlic, minced
- 4 fresh tomatoes, chopped
- 1 can (15 ounces) garbanzo beans, well rinsed and drained
- ½ cup black olives, halved
- 1 cup vegetable broth
- ½ cup chopped fresh parsley
- ½ cup fresh basil leaves, thinly sliced
- 1 teaspoon dried oregano
- salt and fresh ground black pepper, to taste
- grated Parmesan cheese, for garnish, optional
- 3 green onions, thinly sliced, green parts only
Instructions
- Cook pasta according to the directions on the package.
- In the meantime, heat olive oil in a wok. Add onions, peppers, and garlic; cook for about 5 minutes or until veggies are tender.
- Stir in tomatoes, garbanzo beans and olives; continue to cook for 3 to 4 minutes, or until soft and heated through.
- Stir in vegetable broth and bring to a boil; reduce heat and simmer for 2 minutes.
- Stir fresh parsley, sliced basil, and oregano. Season with salt and pepper and continue to cook for 1 minute.
- Add pasta and toss to mix.
- Taste for seasonings and adjust accordingly.
- Sprinkle with parmesan cheese and green onions, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I really enjoyed making this dish! my home smelled” wonderful” stir frying up your recipe.
the flavor was just awesome,I have been trying too get my family to eat healthier and this recipe was a hit!
I had some left over and was thinking I could maybe adds some Italian dressing too it for a cold side dish.
Thanks Kirk
This pasta look delicious! I love that you called it a stir fry. Before I clicked over I wasn’t sure what to expect…lol. I actually don’t own a wok but the more versatile I see they are them ore I want one!
Haha. I love how international you are! When do the Macedonian recipes come? 😀
I love all of the fresh colors in this pasta!
I love my veggies and fresh herbs! This looks beautiful and fresh and spring like!! I’m done with the winter!
I love the tour of countries and so glad you added Italy to it! I can never get enough of pasta! Looks amazing!
What a fun way to change up stir fry! I love that you used pasta and your wok. I need to use my wok more.
Heck yeah, I’m all about the fusion going on in this dish. I happen to love using pasta in a quick stir-fry, it totally changes everything (crispy bits!). And yeah, I hear you on the frozenness of it all right now. Booooooo. 😉
Oh, this is so fun! Love how different it is from traditional stir fry!
You had me at 19.2 minutes, please pass me a fork! 😉
Haaaa! I only caught a bit of the Oscars. I missed the beginning, so I felt like I missed too much and turned it off. Excellent veggie pasta dish idea for during the week when you’re rushed and love using my wok!!
Oscars what’s that ; ) I could totally get down with a bowl of this though.
Love the recipe and the pan!
That looks gorgeous and fresh 🙂
I feel your pain. Freezing all the time!!! This pasta looks fab – I want it for lunch 🙂
I love the combo of Italian and Asian. Yeah, I didn’t watch the Oscars either. I binge watched movies all night while I sipped on a sangrita. It was pretty epic. Love this!