| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian3 |
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 |
|
6 ounce pack 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 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.
Per serving: 405 Calories (kcal); 19g Total Fat; (40% calories from fat);
15g Protein; 48g Carbohydrate; 5mg Cholesterol; 149mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe by: BHandG Cooking For Today, Vegetarian Recipes
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