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New Potato, Pasta and Vegetable Stir-Fry |
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Serves: 4 Print this RecipePrep Time: 30 minutes - Yield: 4 (1 3/4-cup) servings 8 ounces (3 cups) uncooked bow tie pasta (farfelle) 2 tablespoons olive or vegetable oil 1 medium onion, cut into 8 wedges 4 new red potatoes, unpeeled, sliced 8 ounces fresh asparagus spears, trimmed, cut into 2-inch pieces 1 medium red or yellow bell pepper, cut into strips 2 tablespoons chopped fresh oregano 1/2 teaspoon salt 1/8 teaspoon pepper 4 ounces (1 cup) shredded Swiss cheese 1. Cook pasta to desired doneness as directed on package. Drain. 2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add potatoes; cover and cook 5 to 6 minutes or until partially cooked, stirring occasionally. 3. Stir in asparagus, bell pepper, oregano, salt and pepper. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until vegetables are tender, stirring occasionally. 4. Stir in cooked pasta; cook until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. Nutrition Information Per Serving: Serving Size: 1 3/4 Cups * Calories: 510 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 350 mg 15% * Total Carbohydrate: 72 g 24% * Dietary Fiber: 6 g 24% * Sugars: 7 g * Protein: 19 g * Vitamin A: 35% * Vitamin C: 70% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 4 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 2 Fat or 4 1/2 Carbohydrate, 1 Vegetable, 1/2 High-Fat Meat, 2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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