Vegetable Pasta Stir Fry

Submitted by on Friday, October 2, 2009 18:57
Posted in category Pasta, Vegetarian

This is a very good recipe we’ve been making for years. Can be used as a vegetarian dish.


  • 6 ounces linguine, broken up
  • 1 Tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 medium carrots, thinly bias sliced (1 cup)
  • 1 medium zucchini, thinly sliced (1 1/4 cups)
  • 1 medium onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 – 15 ounce can garbanzo beans, drained
  • 3 medium tomatoes, chopped (or 1 or 2 canned)
  • 1/2 cup sliced pitted ripe olives
  • 1/4 cup snipped parsley
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese
  • 3 Tablespoons butter
  • 1 cup shredded mozzarella cheese (4 ounces)


  • Cook linguine in boiling unsalted water according to package directions; drain. Keep warm. Meanwhile, preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir fry garlic in hot oil for 15 seconds. Add carrots; stir-fry about 2 minutes. Add zucchini, onion and celery; stir fry about 3 minutes or until veggies are crisp tender. Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil. Cover and cook for 1 to 2 minutes or until mixture is heated through. Remove the wok or skillet from heat. Add linguine, Parmesan cheese and butter. Toss gently till mixture is coated. Transfer to 4 dinner plates. Sprinkle mozzarella cheese over each serving. Garnish with fresh basil, if desired. Serve immediately.
    Makes 4 generous servings.


  • The hardest part is cutting everything up but once you’re ready to cook, it only takes a few minutes.

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