Vegetable Medley Basil Ribbons

Vegetable Medley Basil Ribbons



16 ounces Egg Free Ribbons

2 tablespoons butter

1/4 cup white cooking wine

1/4 cup green onion, chopped

1 cup asparagus, cut into 1-inch pieces

1/2 cup carrots, sliced

1 cup yellow squash, sliced

1/3 cup fresh basil leaves or 1/2 teaspoon ground basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1/3 cup grated Parmesan cheese


  Directions Prepare Egg Free Ribbons according to package directions. In a large skillet over low heat melt butter. Sauté onion until tender. Add white wine, asparagus, carrots, basil, and salt and pepper and stir until crispy-tender or about 5 minutes. Combine Egg Free Ribbons with vegetables and tomatoes; toss lightly. Sprinkle with Parmesan cheese. Servings 8