9 oz Fresh angel hair pasta, cooked according to package directions
1 tbsp Olive oil
1 Carrot, thinly sliced
1/4 cup Chopped onion
2 cup Broccoli florets
1 cup Sliced zucchini
1 1/2 cup Chicken broth or water, divided use
2 tsp Cornstarch
2 tsp Lemon juice
1 tbsp Grated fresh ginger
1 Lemon grass stalk, finely chopped (opt)
1/8 tsp Crushed hot pepper flakes
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Preparation time: 15 minutes. Cooking time: 15 minutes.
1. In large, non-stick skillet, saute carrot and onion in olive oil until onion has softened, about two minutes.
2. Add broccoli, zucchini, 1/2 cup of the chicken broth. Cover and simmer three minutes.
3. Combine remaining cup of chicken broth with cornstarch and lemon juice. Add to vegetables. Stir in ginger, lemon grass and hot pepper flakes, if desired. Cook until sauce has thickened slightly and vegetables are crisp-tender, about three minutes. Serve immediately over pasta.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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