wok italiano
- Categories
- Veglife2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pasta |
| 2 teaspoons | Olive oil |
| 1 large | Onion; diced |
| 1 small | Green pepper; chopped |
| 2 | Cloves garlic; minced |
| 4 larges | Tomatoes; peeled, seeded and |
| ; coarsely chopped | |
| 1 cup | Black olives; halved |
| 1 cup | Cooked garbanzo beans |
| 1 cup | Vegetable stock |
| ½ cup | Italian flat-leaf parsley; chopped |
| ¼ cup | Fresh basil; chopped |
| 1 tablespoon | Fresh oregano; chopped, or 1 |
| ; teaspoon dried | |
| Salt and pepper | |
| Parmesan cheese; grated (optional) |
1. In a large stock pot or wok, cook pasta according to package directions.
2. In a hot wok, heat oil; add onions, peppers, and garlic and stir-fry until soft and golden, about 5 minutes. Add tomatoes, olives, and garbanzos and stir-fry until heated through, about 4 minutes. Add stock, bring to a boil, reduce heat, and simmer 2 minutes. Stir in herbs, toss with pasta, and serve. Makes 4 servings.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.
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