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Ingredients Jump to Instructions ↓

  1. 6 oz 170g Linguine

  2. 1 cup 237ml Water

  3. 2 teaspoons 10ml Cornstarch

  4. 2 teaspoons 10ml Instant vegetable bouillon granules

  5. 1 tablespoon 15ml Olive oil

  6. 2 Garlic - minced

  7. 8 oz 227g Asparagus - fresh, cut in

  8. 1" pieces

  9. 2 Carrots - thinly biased (medium) sliced

  10. 1 Onion - chopped (medium)

  11. 1 Frozen pea pods - thawed and drained

  12. 2/3 cup 61g / 2 1/5oz Almonds - sliced

  13. 1/4 cup 59ml Parsley - snipped

  14. 2 tablespoons 30ml Basil - fresh, snipped

  15. 1/4 teaspoon 1 1/3ml Pepper

  16. 1/3 cup 48g / 1.7oz Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain. Meanwhle, for sauce, in a small bowl stir together water, cornstarch and bouillon granules. Set aside.

  2. 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.

  3. 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.

  4. To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with parmesan cheese. Makes 4 servings.

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