Sautéed Vegetables with Noodles - Capital Area Food Bank
Skip to main content

Sautéed Vegetables with Noodles

By cafb October 14, 2018

280 calories | 50g carbs | 7g fat (1g sat fat) | 10g protein | 100mg sodium | 6g fiber | 10g total sugars (0g added sugar) per serving

Serves 8 for $3.85

This easy-to-make recipe is kid-friendly and costs under $4.00.


  • 1 green cabbage, quartered, core removed, and thinly sliced
  • 1 onion, chopped
  • 4 tablespoons oil
  • 3 cloves garlic, minced
  • 1 (16-ounce box) whole wheat pasta (spirals, bow ties, etc.)
  • Oil, salt, & pepper, to taste


  1. In a large pot, heat 2 tablespoons oil over medium heat. When the oil is hot, cook the onion until it begins to soften, about 5 minutes. Add garlic, and cook 2 minutes. Be careful not to burn the garlic.
  2. Add cabbage and turn up heat slightly, stirring to coat with oil. Cook cabbage until it begins to brown, adding a little water if it begins to stick to the pan. Cover and let cook, around 45 minutes.
  3. Meanwhile, in another large pot, bring water to a boil. Cook pasta, following instructions on package.
  4. Add drained pasta to the cabbage and combine with remaining oil, and salt and pepper to taste.

Meal Builder:

Mix in a can of rinsed and drained white beans or chickpeas for added protein.

Flavor Tip:

For a Thai twist, toss with peanut sauce instead of oil at the end of cooking. To make peanut sauce, stir together ½ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1/3 cup water until smooth. Add more water for a thinner sauce. Toss with the cabbage and noodles.

Download the Recipe Card