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Honey-Sauced Vegetables and Pasta

Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C juliene carrots 1/2C julienne celery 1/2 C julienne green or red bell pepper 1/2 C green onion or other onion, sliced 3 cloves garlic, minced 2 T olive oil 1/2 C water 1/4 C honey 4 t cornstarch 1 t salt 1/4 t crushed red pepper flakes 1/4 t crushed dried rosemary leaves 1/2 lb. pasta, cooked, drained and kept warm
Directions: In a large skillet, stir fry carrots, celery, bell pepper, onions and garlic in oil over medium-high heat for about 4 minutes. In a small bowl, combine remaining ingredients except pasta. Add to skillet, stir fry another minute or until sauce thickens. Serve over pasta.
Comments: Recipe from the National Honey Board, modified slightly. Hayden prefers it without the celery, so I increase the other veggies. Great as a side dish with fresh caught tuna!
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