Summer Pasta Stir-Fry

This pasta is simple and vegetarian adaptable. I told my sister tastes like summertime and sunshine. You can make it as is, or add chicken, tofu or salmon. It's fresh, light, and can be served hot or cold. It can hold in the fridge for 3-4 days at least. I used a wok to quickly make this for my dinner, but you can use your favorite stir-fry skillet. This cooks super fast, and the key to the flavor is my Fantastically Simple Citrus Sauce works as it's sauce. This makes about 4 servings.


for the pasta:

  • 3 cups cooked bucatini pasta (Sub: spaghetti pasta). Hold 3 TBS of the pasta water

  • 1/2 sweet red bell pepper, sliced thin (fajita style)

  • 1/4 red onion, sliced thin (fajita style)

  • 1/2 bunch asparagus, trimmed and chopped into 1-inch pieces

  • 1 TBS extra virgin olive oil

  • 1 1/2 cups of Fantastically Simple Citrus Sauce, more to taste

  • 2 tsp soy sauce

  • salt + pepper to taste

  • 2 TBS fresh parsley, to taste

for the chicken:

  • 1/2 lb. chicken breast tenderloins, cut into large chunks

  • 1 tsp garlic powder

  • 2 tsp salt + 1 tsp pepper

  • 2 tsp dried thyme

  • 1 TBS extra virgin olive oil


  1. If you're not making chicken, skip this step: Season dry chicken pieces with garlic powder, salt, pepper, thyme. In a wok or large saute skillet, heat 1 oil over medium-high. Add chicken, tossing every two minutes until lightly golden and fully cooked. About 5 minutes. Remove from pan and set aside. Don't clean your wok. Keep the flavor from the chicken.

  2. Add TBS of olive oil to wok or skillet. Heat over medium high heat. Add peppers, onions, and asparagus. Toss them around until just before onions begin to turn translucent.

  3. Add pasta, saved pasta water, citrus sauce, and soy sauce. Continue to toss around quickly for 1-2 minutes, until some of the liquids reduce.

  4. Add Chicken and toss for 1 more minute. Remove. Garnish with parsley and serve hot.

  5. NOTE: leftovers can be served as a chilled pasta salad.

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