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“A tasty, colorful vegetarian meal from BHG.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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