Vegetables and Pasta Stir Fry (08.28.12)

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by Jennifer Burns, Dan’s Market

  • 2 cups spiral or penne pasta
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 small yellow squash, chopped
  • 2 small zucchini, chopped
  • 1 bell pepper, chopped, any color
  • 2 teaspoons canola oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • Salt and Pepper, to taste

Cook pasta according to package directions.

In a large nonstick skillet or wok, stir-fry the carrots, onion, squash, zucchini, bell pepper, salt and pepper in canola oil for 3-4 minutes or until crisp-tender.

Drain pasta; add to the vegetable mixture. Stir-fry for 2 minutes. In a small bowl, combine the sesame oil, vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to combine.

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