Stir Fry Pasta Primavera
|Unsalted butter||1 Tablespoon|
|Red onion||1 Medium, diced|
|Garlic||3 Clove (15 gm), minced or pressed|
|Asparagus||1 Pound, cut diagonally|
|Mushrooms||1 Cup (16 tbs), thinly sliced|
|Cauliflower florets||1 Cup (16 tbs) (Florets Only)|
|Zucchini||1 Medium, cut into 0.25 inch slices|
|Carrot||1 , halved lengthwise and cut diagonally into thin slices|
|Vegetable broth/Vegetarian chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped fresh basil/1 tablespoon dried basil||2 Tablespoon|
|Chopped fresh rosemary/Dried rosemary||1 Tablespoon|
|Chopped fresh oregano/Dried oregano||1 Tablespoon|
|Canned salmon||15 Ounce (Bumble Bee Red Or Pink,)|
|Canned tuna||25 Ounce (Bumble Bee White Or Light)|
|Canned oysters||8 Ounce (Bumble Bee)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Minced fresh parsley||3 Tablespoon|
|Linguini/Fettuccini||1 Pound, cooked, drained (Any Flavor Or Color)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Heat wok or lg.deep skillet over medium high heat.
Add.butter, onion and garlic; stirfry until onion is tender, about 2 minutes;
Stir in next 5 ingredients; stirfry 2 minutes.
Increase heat to high.
Add liquids and seasonings.
Bring to a boil; boil until liquid is slightly reduced, about 3 minutes.
Add all seafood and peas.
Heat through, stirring gently for 1 minute.
Add pasta and cheese; toss until cheese is evenly distributed.