Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Herb Pasta Primivera

    Source of Recipe

    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

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |