3 recipes found
Heat soybean oil in large skillet over medium high heat.
Add garlic and cook for 2 minutes, stirring occasionally.
Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
Top with Parmesan cheese, if desired.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.