Stir-Fry Veggies & Rotini

Serves: 5
Total Calories: 615


1 (16-ounce) package rotini pasta, uncooked
5 cloves garlic, chopped
3/4 cup butter
1 1/2 cups broccoli, cut into bite-size flowerets
2 cups carrots, peeled and cut into thin strips
1 onion, sliced
green or red pepper , cut into thin strips
Garnish: grated Parmesan cheese


Cook pasta according to package directions, until just tender; drain. Meanwhile, in a wok or a large, deep skillet over medium-high heat, stir-fry garlic in butter until soft and golden. Discard garlic pieces. To the remaining garlic-flavored butter, add all the vegetables. Cook and stir until crisp-tender. Add pasta and stir well. Sprinkle generously with Parmesan cheese; serve immediately.

Tip: Stir-frying is a terrific way to make a quick and tasty dinner. Slice veggies into equal-size pieces before you start cooking...they’ll all be done to perfection at the same time.

Nutritional Facts:

Serves: 5
Total Calories: 615
Calories from Fat: 256

This Stir-Fry Veggies & Rotini recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

More Recipes from the Weeknight Dinners Cookbook:
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