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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Something a little different to dress up pasta. Use the vegetable broth option and make the dish vegetarian. Or add some cooked, diced chicken breast and make this a full meal. Vary the vegetables according to your tastes or what you have on hand. Ingredients:
16 ounces linguine |
2 tablespoons peanut oil |
1 large red bell pepper, seeded and diced |
1/2 cup shredded carrot |
1 1/2 tablespoons fresh garlic, minced |
2 teaspoons freshly grated ginger |
12 ounces snow peas, trimmed and cut diagonally in 1 inch pieces |
1 cup scallions or 1 cup green onion, thinly sliced |
2 cups chicken broth or 2 cups vegetable broth |
3 teaspoons cornstarch |
2 tablespoons water |
salt and pepper |
crushed red pepper flakes, to taste (optional) |
Directions:
1. Cook linguine according to package directions. Drain, cover and set aside.
2. While pasta cooks, heat oil in a large skillet; add peppers and carrots. Sauté 1 minute.
3. Add garlic and ginger; sauté 1 minute.
4. Add snow peas and scallions; sauté 1 minute.
5. Add broth; bring to a simmer.
6. In a small container, combine cornstarch and water; stir to blend.
7. Whisk the cornstarch mixture into the sauce. Cook, stirring constantly, until the sauce is slightly thickened.
8. Taste for seasonings; add salt, pepper and/or red pepper flakes as desired.
9. Add pasta; toss to combine. Serve immediately.
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