Chinese Pasta Primavera
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 lb uncooked linguine
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 2 medium zucchini, sliced
- 1⁄2 lb broccoli floret
- 1⁄2 lb asparagus, cut into 1-inch pieces
- 1⁄2 lb sugar snap peas or 1/2 lb chinese snow peas
- 6 shallots or 6 green onions, sliced very thin
- 1 clove garlic, minced
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1⁄4 cup fresh cilantro, chopped
- 2 teaspoons fresh Thai basil, chopped
- salt and pepper
- 1 teaspoon soy sauce
- 1⁄4 cup freshly grated parmesan cheese
directions
- Fill a large pot with water and begin heating it for the pasta.
- In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
- Season vegetables with salt and pepper and mix with soy sauce.
- When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.
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Reviews
-
Good and easy and great for easy summer suppers--and surprisingly this is also very filling! The only change I made was using a green bell pepper instead of the yellow. I also used the snow peas and green onions choices. I think this is very adaptable to whatever vegetables are available either fresh or in the refrig. Thanks Jude for sharing!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin