Preparation:
1. cook linguine al dente and set aside. 2. in large pan, heat oil. 3. saute garlic on low heat until golden brown. 4. add asparagus and mushrooms and saute 1-2 minutes. 5. add vegetable stock and bring to a boil. 6. stir in tomatoes, spicy peanut salad dressing mix and garlic chili pepper sauce. 7. simmer for 1-2 minutes. 8. add linguine and toss together well. 9. serve immediately. |