INGREDIENTS

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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