Hello!

This week’s recipe is kind of a free for all.

It is a pasta dish but can be very easily changed up.

I will give you the recipe as originally written. But keep in mind it can be changed according to your taste.

I’m not a huge pasta fan, but this is OK for me once in a while because I add lots of vegetables to it.

I also add about half cup of teriyaki sauce to it. I love that flavor.

I like to add onions, broccoli (chopped small) zucchini, celery, peas, chopped tomatoes and matchstick carrots, and I have even thrown in a handful or two of fresh spinach. You can add whatever vegetables you prefer, I try to make it colorful, and it seems more appealing.

The actual name of this recipe is Italian Pasta Stir Fry, but we have always called it fried spaghetti. Yes, I typically use spaghetti instead of linguine.

I have even added ranch dry dressing to it, but I have to say my favorite flavoring is the teriyaki sauce. It just tastes the most flavorful and really seems to bring out the flavors in the vegetables.

This is a good recipe to sneak in a bunch of vegetables for your family.

I like to serve this with some rolls or garlic bread.

Italian Pasta Stir-Fry

8 ounces linguine

2 medium tomatoes, chopped.

1 medium onion, chopped.

1 medium zucchini slice.

¼ cup fresh parsley, snipped or 1 tablespoon dried parsley

1 tablespoon olive oil

2 garlic cloves, chopped.

1 teaspoon each: dried basil and oregano leaves

1/8 teaspoon each of salt and black pepper

1-ounce fresh parmesan cheese grated, (about ½ cup)

Directions:

Cook linguine according to package directions in a four-quart casserole, drain and keep warm.

Heat oil in stir fry skillet over medium heat until hot. Stir fry garlic for about 15 seconds. Add onion and zucchini, stir fry two to three minutes or until vegetables are crisp-tender. Add tomatoes, parsley, and seasonings. Heat one to two minutes, stirring gently until heated through. Remove from heat. Stir in linguine. Sprinkle parmesan cheese over pasta. Serve immediately.

Enjoy!