6th August 2009

    Minestrone Stir Fry

    posted in Main Dishes, Vegetarian |

    minestronepasta


    Lisa found this quick and easy weeknight recipe on the Whole Foods site and adapted it to use what we had on hand. A bunch of vegetables are stir-fried with pasta and tomatoes to recreate the flavors of a minestrone in non-soup form! A great way to use up the vegetables in your fridge.


    Chris says:

    Okay, I love this. Super simple and flavorful.

    Lisa says:

    Really? I think it’s kind of bland. It has no flavor.

    Chris says:

    Uhh… what? Is this one of those “I made it so I don’t think it’s that great? things?

    Lisa says:

    No, I’m serious! I just don’t think it has much taste.

    Chris says:

    Well our bowls must be completely different because mine has… wait, didn’t you burn your tongue a few days ago?

    Lisa says:

    Yeah… so?

    Chris says:

    So I think your tastebuds are fried.

    Lisa says:

    Oooh, good point. Well, I’m glad you like it, but I can’t really tell how it tastes. And I think it’s random that the Whole Foods site suggests you serve this stir-fry, which has pasta in it, over pasta.

    Chris says:

    …or toast, or polenta…

    Lisa says:

    Yeah, but still. Random.

    Chris says:

    Okay, while you’re thinking about that and not being distracted by flavor, I’m going to finish my dinner. And possibly yours.

    Minestrone Stir Fry
    2 tsp extra virgin olive oil
    1 cup chopped peeled eggplant
    1/2 cup sliced mushrooms
    1/2 cup chopped orange bell pepper
    1/2 cup chopped yellow onion
    1/3 cup chopped carrot
    1 tsp dried Italian seasoning
    1/2 tsp fennel seeds
    1/4 tsp red chile flakes
    2 cloves garlic, finely chopped
    1 cup chopped tomatoes
    1/3 cup tomato juice
    1 cup cooked pasta
    1 cup chopped chard leaves
    1/3 cup chopped basil
    1/2 teaspoon salt

    Heat olive oil in a large nonstick skillet over high heat. Add eggplant, mushrooms, bell peppers, onions, carrots, Italian seasoning, fennel seeds, chile flakes, and garlic and cook for 5 minutes, adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to cook for 3 minutes longer. Add pasta, chard, basil, and salt and cook 1 to 2 minutes longer to heat through.

    4 Servings

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    This entry was posted on Thursday, August 6th, 2009 at 9:07 pm and is filed under Main Dishes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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