Garlic-Oil Inflused Linguine and Vegetables

    Garlic-Oil Inflused Linguine and Vegetables

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    Quickly steamed vegetables with pasta and a light garlic oil dressing. Add as much garlic oil as you need to prevent the pasta sticking together.

    Serves: 6 

    • 1/2 cup (125ml) vegetable oil
    • 10 cloves garlic, finely chopped
    • 375g linguine
    • salt to taste
    • 1/2 cup chopped broccoli
    • 1/2 cup chopped cabbage
    • 1/2 cup grated carrots
    • 1/2 cup chopped cauliflower
    • 2 tablespoons diced spring onions
    • 500g chicken tenders, cut into bite-size pieces
    • 3 1/2 tablespoons soy sauce
    • salt and pepper to taste
    • 1 cup chopped coriander
    • 4 lime wedges

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Heat oil in a frypan over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
    2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
    3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and spring onions in water for about 30 seconds. Drain and set aside.
    4. Heat reserved garlic oil in frypan over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine and garnish with coriander and lime to serve.

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