Herbed Pasta Primavera

Recipe Ingredients

6 oz	170g	Linguine
1 cup	237ml	Water
2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Instant vegetable bouillon granules
1 tablespoon	15ml	Olive oil
2		Garlic - minced
8 oz	227g	Asparagus - fresh, cut in 1" pieces
2		Carrots - thinly biased (medium) sliced
1		Onion - chopped (medium)
1		Frozen pea pods - thawed and drained
2/3 cup	61g / 2.2oz	Almonds - sliced
1/4 cup	59ml	Parsley - snipped
2 tablespoons	30ml	Basil - fresh, snipped
1/4 teaspoon	1.3ml	Pepper
1/3 cup	48g / 1.7oz	Parmesan cheese - grated

Recipe Instructions

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.

Source:
BHandG Cooking For Today, Vegetarian Recipes

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