Spicy Ginger Pasta w/ Veggies


This is a great recipe for when you have leftover pasta & want to kick it up a notch. I have recently been on a mei fun kick & order it whenever we get Chinese takeout. But as is common with takeout, I end up with a TON of leftovers & get sick of eating the same thing over & over again. So here is my self-made recipe to bring boring noodles back to a delicious entree.

This recipe makes about (5) one-cup servings & is packed with almost all of your recommended daily amount of vitamin A which is great for your vision & immune system!



  • 4 cups of leftover cooked pasta
  • 1 Tbsp. oil
  • 1 cup sliced mushrooms
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • 1 jalapeno
  • 2 cloves garlic, minced
  • 2 tsp. ground ginger


  1. Heat a large skillet over medium-high heat, then add oil
  2. Once oil has heated, add mushrooms, carrots, onion & garlic, cooking 3-4 mins or until onions become translucent
  3. Add in jalapeño, ginger & peas cooking an additional 2-3 minutes
  4. Reduce to medium heat & add pasta and 1/2 cup of water to pan. Simmer for about 4 minutes to infuse pasta with the flavors in the pan.

Be sure to comment & let me know what you think!


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