Recipe by Hey Jude
This is a wonderful, quick and easy dish that's great for summertime, when plenty of good, fresh vegetables are available. Get all your ingredients ready before you begin cooking this because the cooking part is quite fast. Adapted from Sam Choy's Sampler
Top Review by ellie_
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!
- 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 See How It's Made
- 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.