Vegetable Linguine Lo Mein
8 Tablespoons of Cilantro-Onion EVOO OR Sesame EVVO
4 Tablespoons of Coconut White Balsamic OR Tangerine Red
1 cup shredded carrots
1 cup diced celery
1 cup Julianne red onion
1 cup chopped Scallions
2 cups sliced
2 cups sliced cabbage
1/2 cup reduced-sodium soy sauce
1 Package of Pasta Mama’s Linguine
Heat the olive oil in a medium pan over medium heat. Stir in the vegetables, season with salt, and
cook for 10 minutes. The vegetables will
still be somewhat firm.
Add 4 tablespoons of Coconut white balsamic to the soy sauce
in a small bowl. Whisk in the cornstarch
until it is completely blended. Stir
into the vegetables and heat until the juices are thickened, stirring
Cook the linguine according to package directions. Drain and rinse. Toss with the cooked
vegetables and enjoy!
Makes 4-6 servings.
Posted on Tue, October 7, 2014
by Elizabeth Contreas filed under