The Happy Meal aka Pam’s Vegetable Stir-Fry

Today is a snowy-cloudy-gloomy day here in Michigan and I was getting sick of making soup so I decided to do a quick stir-fry for dinner. The thoughts of cutting up and sautéing fresh green vegetables and adding left-over whole-grain penne pasta with freshly grated Parmesan cheese appealed to my mood thus creating the simply healthy version of “The Happy Meal”. Enjoy!

The Happy Meal aka Pam’s Vegetable Stir-Fry
Created recipe on 02/02/2010

1 pound of fresh thin stalked asparagus
½ bag of grated broccoli and carrot slaw
1 pint of button mushrooms cleaned and sliced
2 garlic cloves sliced
1 medium onion cut in half and sliced in half moons
2 to 3 handfuls of cooked Penne whole grain pasta (you can use any pasta or rice)
3 tablespoons of olive oil
Kosher salt and cracked pepper to taste
Fresh or dried parsley about 4 tablespoons
1 cup grated fresh Parmesan Cheese
You can add lemon zest but no one wanted that today

Stir Fry Vegetables in Wok

Clean and cut up all the fresh vegetables as the sautéing part will go very fast. Remember the pasta was already cooked; it was a left over from another meal. If you do not have pasta or rice cooked make sure you start that process first and have it ready for your meal.

In a wok or stir fry pan, heat up the olive oil in high heat, this will heat up very fast so you will need to be ready. Add the onion, sauté for 2 minutes, and then add rest of the vegetables. Saute the vegetables to the desired consistency. I happen to like my veggies crunchy with a burst of freshness, so I sauté the vegetables for approximately 5 to 10 minutes. Add the pasta as the final ingredient. Remove from heat and stir in ½ cup of the grated Parmesan cheese. Serve in individual bowls with sprinkled Parmesan cheese on top. Be happy!

The Happy Meal

Nutritional Notes:

  • High content of vitamin K
  • Naturally detoxifies the body

(For more information– check out the nutritional note #4)



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