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 Asparagus, carrots and pea pods join with fresh herbs and Parmesan to create this primavera pasta dish. |
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6
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ounces
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linguine, spaghetti, or fettuccine
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1
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cup
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water
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2
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teaspoons
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cornstarch
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2
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teaspoons
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instant vegetable or chicken bouillon granules
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1
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tablespoon
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olive oil
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2
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cloves
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garlic, minced
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8
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ounces
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fresh asparagus, cut into 1-inch pieces
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2
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medium
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carrots, very thinly bias-sliced (1 cup)
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1/2
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cup
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chopped onion
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1
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6-ounce package
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frozen pea pods, thawed and well drained
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2/3
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cup
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sliced almonds or chopped cashews
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1/4
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cup
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snipped parsley or 1 tablespoon dried parsley flakes
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2
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tablespoons
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snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
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1/4
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teaspoon
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pepper
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1/3
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cup
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finely shredded Parmesan cheese
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More from Better Homes and Gardens
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Preparation
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Start to Finish:25 minutes
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1
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Cook pasta according to package directions; drain. Meanwhile, for sauce, in a small bowl stir together water, cornstarch, and bouillon granules. Set aside.
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2
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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.
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3
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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.
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4
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To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.
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Nutritional Analysis
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Per Serving
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calories
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432 |
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total fat
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19g |
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saturated fat
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3g |
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cholesterol
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7mg |
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sodium
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642mg |
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carbohydrate
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52g |
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protein
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17g |
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