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New Potato Pasta and Vegetable Stir-Fry

Contributed by: Chris WebAdmin. of


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


Cook pasta as directed on package. Drain.

Meanwhile, heat oil in large skillet over medium-high heat until hot.

Add onion; cook and stir for 2 minutes. Add potatoes; cover and cook 5 to 6 minutes or until partially cooked, stirring occasionally.

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.

Stir in cooked pasta; cook until thoroughly heated. Remove from heat. Sprinkle with cheese.

Cover; let stand until cheese is melted.

Preparation time: 30 minutes.

Serving Size: Makes 4 servings

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