Herbed pasta primavera

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:

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