Pasta Potpourri

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 4 ounces penne or 4 ounces rigatoni pasta, uncooked
• 1 teaspoon sesame oil
• 1 small purple onion, chopped
• 2 medium carrots, scraped,diagonally sliced
• 2 medium zucchini, halved,sliced
• 2 cloves garlic, pressed
• 1 1/2 teaspoons peeled and grated gingerroot
• 1/2 teaspoon dry crushed red pepper
• 2 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• olive oil
• 1 1/2 tablespoons sesame oil
• 1 tablespoon freshly grated parmesan cheese
• 2 teaspoons chopped fresh cilantro

Recipe

• 1 cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. set aside.
• 2 pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.
• 3 add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.
• 4 add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.
• 5 stir in cooked pasta, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.
• 6 transfer to serving dish; sprinkle with parmesan cheese and cilantro.