6 oz Linguine
1 cup Water
2 tsp Cornstarch
2 tsp Instant Vegetable Bouillon Granules
1 tbsp Olive Oil
2 Cloves Garlic, Minced
8 oz Asparagus, Fresh, Cut In 1" Pieces
2 medium Carrots, Thinly Biased Sliced
1 medium Onion, Chopped
1 package 6 Ounce pk Frozen Pea Pods, Thawed And Drained
2/3 cup Almonds, Sliced
1/4 cup Parsley, Snipped
2 tbsp Basil, Fresh, Snipped
1/4 tsp Pepper
1/3 cup Parmesan Cheese, Grated
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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.
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