|Sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon, crushed|
|Celeriac||2 Cup (32 tbs), cut into julienne strips|
|Carrot||1 Medium, thinly bias-sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Spinach fettuccine/Linguine||3 Ounce, halved, cooked, and drained to make about 1 1/2 cups|
|Light cream||1⁄8 Cup (2 tbs)|
|Grated parmesan cheese||1⁄8 Cup (2 tbs)|
1 In a 1 1/2-quart casserole combine the green onion, butter or margarine, garlic, basil, and pepper. Cook, covered, on 100% power (high) for 2 to 3 minutes or till the onion is tender.
2 Stir in celeriac, carrot, wine, water, and bouillon granules.Cook, covered, on high for 5 to 8 minutes or till the vegetables are crisp-tender, stirring the mixture twice.
3 Toss the vegetable mixture with the hot cooked fettuccine or linguine and light cream.
4 Cook, covered, on high for 30 seconds to 1 minute or till the mixture is heated through.Sprinkle with the Parmesan cheese.
5 Toss before serving.