- 1/2 cup olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 (5.5 ounce) can baby corn, drained
- 1 (4.5 ounce) can mushrooms, drained
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 pound uncooked pasta
- Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
- Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
05/21/2018
recipepes.com
Pasta and Vegetable Saute, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
