astray recipes: Herbed pasta primavera

Categories
Yield: 4 Servings

Measure	Ingredient
6 ounces	Linguine
1 cup	Water
2 teaspoons	Cornstarch
2 teaspoons	Instant Vegetable Bouillon
	Granules
1 tablespoon	Olive Oil
2	Cloves Garlic -- Minced
8 ounces	Asparagus, Fresh -- Cut In
1	" Pieces
2 mediums	Carrots -- Thinly Biased
	Sliced
1 medium	Onion -- Chopped
1	6 Ounce Pack Frozen Pea
	Pods -- Thawed And Drained
⅔ cup	Almonds -- Sliced
¼ cup	Parsley -- Snipped
2 tablespoons	Basil, Fresh -- Snipped
¼ teaspoon	Pepper
⅓ cup	Parmesan Cheese -- Grated

Cook pasta according to package directions; drain. Meanwhle, for sauce, in a small bowl stir together water, cornstarch and bouillon granules. Set aside.

Pour olive oil into wok or large skillet. Preheat over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add asparagus, carrots and onion; stir fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir fry about one minute more or till vegetables are crisp-tender. Remove vegetable mixture from wok.

Stir sauce. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok; toss to coat. Heat through.

To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with parmesan cheese. Makes 4 servings.

Recipe By : BH&G Cooking For Today, Vegetarian Recipes From: Date:

herbed pasta primavera