Herbed Pasta Primavera

(from teacherrap’s recipe box)

Source: Better Homes and Gardens (from RecipeThing user saymyname)

Serves 4 people

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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