Herbed Pasta Primavera
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

6 ounces linguine
1 cup water
2 teaspoons cornstarch
2 teaspoons instant vegetable bouillon granules
1 tablespoon olive oil
2 cloves garlic
8 ounces asparagus -- fresh, cut in 1 inch pieces
2 medium carrots -- thinly biased sliced
1 medium onion -- chopped
6 ounces frozen pea pods -- thawed and drained
2/3 cup almonds -- sliced
1/4 cup parsley -- snipped
2 tablespoons basil -- fresh, snipped
1/4 teaspoon pepper
1/3 cup parmesan cheese -- grated
 

Preparation:

Cook pasta according to package directions; drain. Meanwhle, for sauce, in a small bowl stir together water, cornstarch and bouillon granules. Set aside. Pour olive oil into wok or large skillet. Preheat over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add asparagus, carrots and onion; stir fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir fry about one minute more or till vegetables are crisp-tender. Remove vegetable mixture from wok. Stir sauce. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok; toss to coat. Heat through. To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with parmesan cheese. Makes 4 servings.