Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Herbed Pasta Primavera




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




6 ounces linguine, spaghetti, or fettuccine
1 cup water
2 teaspoons cornstarch
2 teaspoons instant vegetable or chicken bouillon granules
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces fresh asparagus, cut into 1-inch pieces
2 medium carrots, very thinly bias-sliced (1 cup)
1/2 cup chopped onion
1 6-ounce package frozen pea pods, thawed and well drained
2/3 cup sliced almonds or chopped cashews
1/4 cup snipped parsley or 1 tablespoon dried parsley flakes
2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
1/4 teaspoon pepper
1/3 cup finely shredded Parmesan cheese


Recipe



1. Cook pasta according to package directions; drain. Meanwhile, 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 onions; stir-fry for 2 minutes. Add pea pods, almonds or cashews, parsley, basil, and pepper. Stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetable mixture from wok.
3. Stir sauce. Add sauce to wok. Cook and stir until thickened and bubbly. Cook and stir one 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.