Whole Wheat Linguini Tossed with Asparagus
Ingredients:
1 package of Rossi Pasta Whole Wheat Linguini
6 oz. asparagus
2/3 cup strong chicken stock
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 ½ tablespoon light Soya sauce
DIRECTIONS:
1. Boil the pasta, drain.
2. Remove 2.5 cm (in inch) of the root end of the asparagus and cut diagonally into 2 inch sections. Heat stock in a small saucepan. Add the asparagus to simmer in the stock for 2-3 minutes. Turn asparagus several times so it will cook evenly.
3. Heat the oil in a wok or frying pan and add the garlic. Stir-fry over medium heat for about 1 minute, then add the asparagus, stock, and the pasta and mix them for a couple of minutes. Sprinkle with Soya sauce and serve hot.
Serves 4-5
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