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1. Stewed Tomatoes

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3. Mexican Vegetables

Book Description

Susan McClure, author of The Herb Gardener: A Guide for All Seasons, gives every gardener just the right mix of information to create your own ornamental, edible garden.

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Culinary Gardens: From Design to Palate

Authors: Susan McClure

Date: September 1997

ISBN: 1555913113

Publisher: Fulcrum Publishing

Hardcover

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Serves 6

• 12 ounces spaghetti

• 1/2 cup olive oil

• 3 large cloves garlic, minced

• 1/2 teaspoon lemon peel, grated

• 2 carrots, cut in 2-inch julienne strips

• 1 medium red pepper, cut in 2-inch julienne strips

• 1 1/2 pounds medium (50-60 per lb.) shrimp, cleaned

• 2 tablespoons fresh lemon juice

• 3/4 teaspoon salt

• 1/8 teaspoon pepper

• 2 tablespoons fresh basil, torn

• 2 tablespoons Italian parsley, or cilantro, torn

1. Cook spaghetti according to package direction. Meanwhile, heat oil over medium heat in a large skillet or wok. Cook and stir garlic and lemon peel about 30 seconds.

2. Add carrots and stir-fry about 2 minutes.

3. Add the rest of the vegetables and shrimp, stir-fry until vegetables are tender-crisp and shrimp are pink, 4-8 minutes.

4. Season with lemon juice, salt, and pepper. Stir in basil and parsley. Spoon over drained pasta and toss well. Serve hot.

More From This Book:

1. Stewed Tomatoes

2. Scampi Primavera

3. Mexican Vegetables

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