Chinese Pasta Primavera - Sam Choy   

Ingredients :
1	lb	linguine
1	tbl	olive oil
1	tbl	butter
1	med	red bell pepper, cut into strips
1	med	yellow bell pepper, cut into strips
2	med	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	x	shallots or green onions, thinly sliced
1	x	clove fresh garlic, minced
1/4	cup	chopped fresh cilantro
2	tbl	chopped fresh basil, preferably
		thai basil or sweet basil
		salt and pepper, to taste
1	tbl	soy sauce
1/4	cup	freshly grated parmesan cheese

How to cook :

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.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.

Tags : Chinese China Asian Oriental

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