Categories: Main Dish, Vegetarian

Ingredients

• 6 ounces linguine
• 1 cup water
• 2 teaspoons cornstarch
• 2 teaspoons vegetable bouillon granules (or chicken)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 lb asparagus, trimmed and cut into 1 inch pieces
• 1 cup sliced carrot
• 1/2 cup chopped onion
• 1 (6 ounce) package frozed pea pods, thawed and well drained
• 2/3 cup chopped cashews
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• salt and pepper
• 1/3 cup shredded fresh parmesan cheese

Directions

1. Prepare linguine noodles according to the package directions; drain and set aside.

2. In a bowl, add 1 cup water, cornstarch, and bouillon granules; stir to mix and set aside.
3. Add olive oil to a big skillet over medium-high heat.
4. Saute garlic in hot oil for 15 seconds; add the asparagus, carrots, and onion; saute for 2 minutes.
5. Add the pea pods, cashews, parsley, basil, salt and pepper to taste; saute about 1 minute or until veggies are crisp-tender; transfer veggies to another bowl.
6. Add bouillon mixture to the skillet; cook and stir until thickened and bubbly; continue cooking/stirring 1 minute more.
7. Add vegetables back to the skillet; stir to coat and cook until heated thoroughly.
8. Spoon linguine noodles onto individual plates; top with vegetable mixture; sprinkle with parmesan cheese.

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