Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Linguine
1 c Water
2 ts Cornstarch
2 ts Instant Vegetable Bouillon
Granules
1 tb Olive Oil
2 Cloves Garlic -- Minced
8 oz Asparagus, Fresh -- Cut In
1 " Pieces
2 md Carrots -- Thinly Biased
Sliced
1 md Onion -- Chopped
1 6 Ounce Pack Frozen Pea
Pods -- Thawed And Drained
2/3 c Almonds -- Sliced
1/4 c Parsley -- Snipped
2 tb Basil, Fresh -- Snipped
1/4 ts Pepper
1/3 c Parmesan Cheese -- Grated

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.

Recipe By : BHG Cooking For Today, Vegetarian Recipes

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