Vegetable stir fry with spaghetti Recipe

Name: Vegetable stir fry with spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams spaghetti; 8 sugar snap peas; 10 baby carrots; 1/2 bunch baby spinach; 6 mushrooms; 6 broccolinni (baby broccoli); 2 garlic cloves; 2 fresh green or red chillies; 2 tbsp soy sauce; 2 tsp olive oil

Servings: persons

1
Chop all veggies as you like or leave whole as they are all quite small.
2
When oil is warm add chopped garlic, chopped chillies and veggies.
3
Do not add the baby spinach yet.
4
Heat a wok or large frying pan with olive oil
5
Add salt and pepper at this point.
6
Cook for a further 5 minutes on medium heat and then and soy sauce.
7
Add the baby spinach and cook for a further 3-5 minutes depending on how crunchy/soft you like your veggies and then take off heat and set aside.
8
Boil the spaghetti as per package directions.
9
When draining the pasta save some of the pasta water.
10
Immediately add the freshly boiled spaghetti to the stir fry veggies.
11
Pour over about 3 tablespoons of the pasta water.
12
Mix well and serve hot.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 grams spaghetti, 8 sugar snap peas, 10 baby carrots, 1/2 bunch baby spinach, and more.

Yes, Vegetable stir fry with spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable stir fry with spaghetti

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