Healthy | Vegetarian | Main Course | Food

You'll Adore This Vegetarian Italian Stir Fry for Dinner, and Even Lunch the next Day!

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As much as I grew up a meat-lover, I’ve been having tons of fun experimenting and trying out vegetarian meals. This Italian Stir Fry will pleasantly surprise your taste buds and your tummy - loaded with veggies that will leave you filled up and satisfied.

When making a dish like this, you need to make sure you’ve got a trust-worthy pan that can handle a large amount of ingredients, and will cook them all evenly. We used the Ballarini Firenze Wok that’s super lightweight, and has a special Thermopoint that indicates when the pan has reached optimum frying temperature. You’ll adore this vegetarian meal for dinner and even lunch the next day!

Shared Food


  • 1 pound bow tie pasta
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 red mini sweet peppers, diced
  • 3 to 4 garlic cloves, minced
  • 4 fresh tomatoes, chopped
  • 1 can (15-ounces) garbanzo beans, well rinsed and drained
  • 1/2 cup black olives, halved

  • 1 cup vegetable broth
  • 1/2 cup chopped fresh parsley
  • 1/2 cup fresh basil leaves, sliced
  • 1 teaspoon dried oregano
  • salt and fresh ground pepper, to taste
  • Parmesan cheese, for garnish
  • 3 green onions, chopped, for garnish


  1. Cook pasta according to the directions on the package.
  2. In the meantime, heat olive oil in a wok.
  3. Add onions, peppers and garlic. Cook for about 5 minutes, or until veggies are tender.
  4. Stir in tomatoes, garbanzo beans and olives. Continue to cook for 3 to 4 minutes, or until soft and heated through.
  5. Stir in vegetable broth and bring to a boil; reduce heat and simmer for 2 minutes.
  6. Stir fresh parsley, sliced basil and oregano.
  7. Season with salt and pepper and continue to cook for 1 minute.
  8. Add pasta and toss to mix.
  9. Sprinkle with parmesan cheese and green onions.
  10. Taste for seasonings and adjust accordingly.
  11. Serve.