Recipe - Herbed Pasta Primavera

6 ounce Linguine
1 cup Water
2 teaspoon Cornstarch
2 teaspoon Instant Vegetable Bouillon
Granules
1 tablespoon Olive Oil
2 Cloves Garlic; Minced
8 ounce Asparagus; Fresh, Cut In 1"
Pieces
2 md Carrots; Thinly Biased
Sliced
1 md Onion; Chopped
1 pack 6 Ounce pack Frozen Pea Pods;
Thawed And Drained
2/3 cup Almonds; Sliced
One fourth cup Parsley; Snipped
2 tablespoon Basil; Fresh, Snipped
One fourth teaspoon Pepper
1/3 cup Parmesan Cheese; Grated

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

MCRecipe Digest V1 #129

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.