After being in Florida this past week, and going out for dinner most nights, we felt it was high time for a detox kind of meal. I had been craving a bunch of vegetables with pasta so I threw this together. While it was cooking (mostly because I used the wok due to the fact that we didn't have another frying pan large enough) Joel said that it looked like we were making a stir fry...hence the name for this blog post! This was exactly what I needed, and it made enough for lunch tomorrow! Of course, I forgot to take a picture of it, but I'm sure you can imagine what it looks like.
1 package (9 ounces) Fresh Pasta (I used spinach fettuccine)
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Zucchini, sliced into half moons
1 small Broccoli Crown, cut into florets
1 small bunch Asparagus, cut into thirds
2 Garlic Cloves, minced
1 can Diced Tomatoes
Salt & Pepper
1 tablespoon Butter
In a large pot, bring 3 quarts of water to a boil. Add the pasta and cook according to package directions, 2-3 minutes. Meanwhile in a large pan (I used a wok) melt butter. Toss all veggies into the pan and cook for about 5 minutes, adding salt and pepper to taste. Pour in the tomatoes and juices and stir. Add the drained pasta and toss. Serve with grated Parmesan cheese.