Free Recipe Chinese Pasta Primavera
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Chinese Pasta Primavera Recipe
1 lb Linguine
1 tb Olive oil
1 tb Butter
1 md Red bell pepper; cut into
-strips
1 md Yellow bell pepper; cut into
-strips
2 md Zucchini; trimmed
But not peeled; sliced
1/2 lb Broccoli florets
1/2 lb Asparagus; cut
Into 1-inch pieces
1/2 lb Sugar snap peas
OR snow peas; trimmed
6 Shallots or green onions;
-thinly sliced
1 Clove fresh garlic; minced
1/4 c Chopped fresh cilantro
2 tb Chopped fresh basil;
-preferably
Thai basil or sweet basil
Salt and pepper; to taste
1 tb Soy sauce
1/4 c Freshly grated parmesan
-cheese
Chinese Pasta Primavera Preparation
Fill a large pot with water; and begin heating it for the pasta. Heat the oil and butter in a large skillet or wok and stir-fry the vegetables, onions and garlic for about 3 minutes. Add the cilantro and basil and cook another minute, or until vegetables are done to your taste – they should be a little crunchy. When water boils, add linguine and cook according to package directions; it should be al dente. Season the vegetables with salt and pepper, mix with soy sauce, toss with pasta and sprinkle with Parmesan cheese. Yields 8 servings. Published 04/18/1999(Sun) by Orlando Ramirez, for The Press-Enterprise: The Primavera concept. DID YOU KNOW: In the mid-1970s, Sirio Maccioni of New York”s Le Cirque restaurant concocted a pasta dish that was loaded with vegetables. Maccioni dubbed it pasta primavera – spring pasta – and a whole new way of eating spaghetti came into being as the dish made its way onto other restaurant menus, then was adapted for home use by hosts wanting to impress guests. NOTES : Hawaiian chef Sam Choy takes the essential primavera selection of vegetables – zucchini, bell peppers and broccoli – and adds asparagus, snap peas and a mix of basils and cilantro with soy sauce. Recipe by: Sam Choy”s Island Flavors (Hyperion) Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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