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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 3 | cloves | garlic minced | 1 | medium (approx 2-3/4\" long, 2-1/2\" dia) | Bell Peppers, sweet, red, raw, chopped | 1 | cup | Asparagus, 8 ounces of thin spears in 2-inch slices | 1 | cup, pieces or slices | button mushrooms, Sliced | 1 | cup, chopped or sliced | cherry tomatoes, halved | 1 | cup (8 fl oz) | vegetable broth low sodium | 1/2 | cup | unsweetend almond milk | 1 | tablespoon | all-purpose flour | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | cups strips or slices | Carrots, raw, peeled and thinly sliced | 12 | ounces | linguini, whole-wheat, dry, or 8 oz. fresh | 1 1/2 | cups | parmesan grated | 2 | tablespoons | parsley, fresh, chopped | 4 | tablespoons | fresh basil, chopped (about 1/4 cup) |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute then add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. | | 2 | Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. | | 3 | Stir in carrot strips. | | 4 | Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. | | 5 | Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. | | 6 | Serve garnished with Parmesan, parsley and basil. |
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