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| 6 x ca. 30 g | Linguine |
| 1 Tasse | water |
| 2 Teelöffel | cornstarch |
| 2 Teelöffel | Instant Vegetable Bouillon |
| | Granules |
| 1 Esslöffel | olive oil |
| 2 | cloves garlic minced |
| 8 x ca. 30 g | Asparagus, Fresh -- Cut In |
| 1 | " Pieces |
| 2 mittel | Carrots -- Thinly Biased Sliced |
| 1 mittel | Onion chopped |
| 1 | 6 Ounce Pack Frozen Pea |
| | Pods -- Thawed And Drained |
| 2/3 Tasse | Almonds sliced |
| 1/4 Tasse | parsley snipped |
| 2 Esslöffel | Basil, Fresh -- Snipped |
| 1/4 Teelöffel | pepper |
| 1/3 Tasse | parmesan grated |
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Cook pasta according to package directions; drain. Meanwhle, for sauce, in a small bowl stir together water, cornstarch and bouillon granules. Set aside.
Pour olive oil into wok or large skillet. Preheat over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add asparagus, carrots and onion; stir fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir fry about one minute more or till vegetables are crisp-tender. Remove vegetable mixture from wok.
Stir sauce. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok; toss to coat. Heat through.
To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with parmesan cheese. Makes 4 servings.
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