Name: Chinese Pasta Primavera
Ingredients: 1 lb Linguine; 1 tb Olive oil; 1 tb Butter; 1 md Red bell pepper; cut into strips; 1 md Yellow bell pepper; cut into strips; 2 md Zucchini; trimmed; But not peeled; sliced; 1/2 lb Broccoli florets; 1/2 lb Asparagus; cut; Into 1-inch pieces; 1/2 lb Sugar snap peas; OR snow peas; trimmed; 6 Shallots or green onions; thinly sliced; 1 Clove fresh garlic; minced; 1/4 c Chopped fresh cilantro; 2 tb Chopped fresh basil; preferably; Thai basil or sweet basil; Salt and pepper; to taste; 1 tb Soy sauce; 1/4 c Freshly grated parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chinese	Veg07	8	servings

INGREDIENTS

1	lb	Linguine
1	tb	Olive oil
1	tb	Butter
1	md	Red bell pepper; cut into strips
1	md	Yellow bell pepper; cut into strips
2	md	Zucchini; trimmed
		But not peeled; sliced
1/2	lb	Broccoli florets
1/2	lb	Asparagus; cut
		Into 1-inch pieces
1/2	lb	Sugar snap peas
		OR snow peas; trimmed
6		Shallots or green onions; thinly sliced
1		Clove fresh garlic; minced
1/4	c	Chopped fresh cilantro
2	tb	Chopped fresh basil; preferably
		Thai basil or sweet basil
		Salt and pepper; to taste
1	tb	Soy sauce
1/4	c	Freshly grated parmesan cheese

INSTRUCTIONS

Fill a large pot with water; and begin heating it for the pasta.
Heat the oil and butter in a large skillet or wok and stir-fry the
vegetables, onions and garlic for about 3 minutes. Add the cilantro
and basil and cook another minute, or until vegetables are done to
your taste -- they should be a little crunchy.
When water boils, add linguine and cook according to package
directions; it should be al dente.
Season the vegetables with salt and pepper, mix with soy sauce, toss
with pasta and sprinkle with Parmesan cheese. Yields 8 servings.
Published 04/18/1999(Sun) by Orlando Ramirez, for The
Press-Enterprise: "The Primavera concept." DID YOU KNOW: In the
mid-1970s, Sirio Maccioni of New York's Le Cirque restaurant
concocted a pasta dish that was loaded with vegetables. Maccioni
dubbed it pasta primavera -- spring pasta -- and a whole new way of
eating spaghetti came into being as the dish made its way onto other
restaurant menus, then was adapted for home use by hosts wanting to
impress guests.
NOTES : Hawaiian chef Sam Choy takes the essential primavera
selection of vegetables -- zucchini, bell peppers and broccoli -- and
adds asparagus, snap peas and a mix of basils and cilantro with soy
sauce.
Recipe by: Sam Choy's Island Flavors (Hyperion)
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