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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A tasty, colorful vegetarian meal from BHG. 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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