This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
3 fresh tomatoes, seeded and chopped
175g carrots, sliced
225g zucchini, sliced
1 cup green peas
175g red pepper, seeded and finely diced
2 spring onions, finely sliced
1 tablespoon dried basil
1 chicken stock cube dissolved in 25 ml boiling water
1 1/2 tablespoon soy sauce
1/4 cup olive oil
Salt and freshly ground black pepper
Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.
Heat the oil in a large skillet under medium heat. Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.
Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.
Photo Courtesy Of: TinyTall