Garlic–Ginger Veggie Pasta Stir-Fry
This is a delicious vegetable pasta stir-fry!Here’s a quick breakdown of what you’ve got:Base: Spiral pasta (often called fusilli) gives it some heartiness.Vegetables: Broccoli, tomato, and baby spinach add color, freshness, and nutrients.Aromatics & oil: Rice bran oil, garlic, ginger, and onion bring fragrance and flavor, leaning a bit toward an Asian-inspired stir-fry twist.So overall, its something like a Garlic Ginger Veggie Pasta Stir-Fry—a fusion-style vegetarian dish that combines pasta with the quick-cooked, high-heat technique of stir-frying.
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Ingredients
Ingredients
- 250 g spiral pasta (fusilli)
- 1½ tbsp rice bran oil
- 1 medium onion finely sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated or finely chopped
- 2 cups broccoli florets
- 2 medium tomatoes diced
- 3 cups baby spinach
- Salt and pepper to taste
- soy sauce or a squeeze of lemon, optional, for flavor finishing
Instructions
Method
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside. Toss with a teaspoon of oil to prevent sticking.
- Heat the remaining rice bran oil in a large wok or skillet over medium-high heat. Add onion and sauté 2–3 minutes until slightly soft.
- Stir-fry for about 30 seconds, just until fragrant—don’t let them burn!
- Add broccoli florets with a splash of water and cover briefly to lightly steam (2–3 minutes). Then add tomatoes, stirring for another minute until they start to soften slightly.
- Add baby spinach and stir until wilted.
- Add the cooked spiral pasta to the wok. Toss everything together so the pasta absorbs all those garlicky, gingery flavors.
- Add salt and pepper to taste. If you like, drizzle in a bit of soy sauce or squeeze some fresh lemon for brightness.
- Divide into four bowls. Garnish with a few extra spinach leaves or a sprinkle of toasted sesame seeds if you want to get fancy.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 326kcal (16%)Carbohydrates: 57g (19%)Protein: 11g (22%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 41mg (2%)Potassium: 611mg (17%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 2906IU (58%)Vitamin C: 58mg (70%)Calcium: 74mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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