| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | Pasta | 4 | Servings |
INGREDIENTS
| 6 | oz | Linguine |
| 1 | c | Water |
| 2 | ts | Cornstarch |
| 2 | ts | Instant Vegetable Bouillon Granules |
| 1 | tb | Olive Oil |
| 2 | Cloves Garlic; Minced | |
| 8 | oz | Asparagus; Fresh, Cut In 1" Pieces |
| 2 | md | Carrots; Thinly Biased Sliced |
| 1 | md | Onion; Chopped |
| 1 | pk | 6 Ounce pk Frozen Pea Pods; Thawed And Drained |
| 2/3 | c | Almonds; Sliced |
| 1/4 | c | Parsley; Snipped |
| 2 | tb | Basil; Fresh, Snipped |
| 1/4 | ts | Pepper |
| 1/3 | c | Parmesan Cheese; Grated |
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 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. Date: Tue, 25 Jun 1996 15:22:20 -0700 From: Sami Hunter <samih@ix.netcom.com> Recipe By : BH&G Cooking For Today, Vegetarian Recipes MC-Recipe Digest V1 #129 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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