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New Potato, Pasta and Vegetable Stir-Fry

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Pillsbury Kitchens
Updated Jun 30, 2011
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Enjoy dinner tonight with this cheesy pasta and veggies stir-fry recipe that’s ready in just 30 minutes!

New Potato, Pasta and Vegetable Stir-Fry

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
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Ingredients

  • 3 1/2 cups uncooked bow tie (farfalle) pasta (8 oz)
  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, cut into 8 wedges
  • 4 new red potatoes, unpeeled, sliced
  • 8 oz 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
  • 1 cup shredded Swiss cheese

Instructions

  • Step 
    1
    Cook pasta to desired doneness as directed on package. Drain.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Stir in cooked pasta; cook until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.

Nutrition

510 Calories
16g Total Fat
19g Protein
72g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
510
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
350mg
15%
Total Carbohydrate
72g
24%
Dietary Fiber
6g
24%
Sugars
7g
Protein
19g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
70%
70%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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