<div><p></p><p>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 <em>and </em>your tummy - loaded with veggies that will leave you filled up and satisfied.</p><p>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!</p><div><figure><amp-img src="https://www.shared.com/content/images/2017/05/09-13-16-italian-stir-fry-760x760.jpg" srcset="https://www.shared.com/content/images/2017/05/09-13-16-italian-stir-fry-760x760_GH_content_550px.jpg 550w, https://www.shared.com/content/images/2017/05/09-13-16-italian-stir-fry-760x760_GH_content_650px.jpg 650w, https://www.shared.com/content/images/2017/05/09-13-16-italian-stir-fry-760x760_GH_content_750px.jpg 750w" sizes="89vw" title="" alt="" height="9" width="16" layout="responsive"></amp-img><figcaption class="op-vertical-center"><cite>Shared Food</cite></figcaption></figure></div><h2>Ingredients:</h2><ul><li>1 pound bow tie pasta</li><li>1 tablespoon olive oil</li><li>1 yellow onion, diced</li><li>6 red mini sweet peppers, diced</li><li>3 to 4 garlic cloves, minced</li><li>4 fresh tomatoes, chopped</li><li>1 can (15-ounces) garbanzo beans, well rinsed and drained</li><li>1/2 cup black olives, halved</li></ul><p><!-- [invalid-shortcode] --></p><ul><li>1 cup vegetable broth</li><li>1/2 cup chopped fresh parsley</li><li>1/2 cup fresh basil leaves, sliced</li><li>1 teaspoon dried oregano</li><li>salt and fresh ground pepper, to taste</li><li>Parmesan cheese, for garnish</li><li>3 green onions, chopped, for garnish</li></ul><h2>Directions:</h2><p><!-- [invalid-shortcode] --></p><ol><li>Cook pasta according to the directions on the package.</li><li>In the meantime, heat olive oil in a wok.</li><li>Add onions, peppers and garlic. Cook for about 5 minutes, or until veggies are tender.</li><li>Stir in tomatoes, garbanzo beans and olives. Continue to cook for 3 to 4 minutes, or until soft and heated through.</li><li>Stir in vegetable broth and bring to a boil; reduce heat and simmer for 2 minutes.</li><li>Stir fresh parsley, sliced basil and oregano.</li><li>Season with salt and pepper and continue to cook for 1 minute.</li><li>Add pasta and toss to mix.</li><li>Sprinkle with parmesan cheese and green onions.</li><li>Taste for seasonings and adjust accordingly.</li><li>Serve.</li></ol><div><div><div><amp-youtube height="9" width="16" layout="responsive" data-videoid="tmG8my2ttCU"></amp-youtube></div></div></div></div>