Asian Spaghetti

Ingredients

8 ounces uncooked angel hair pasta

1 cup sliced fresh mushrooms (optional)

1 cup fresh snow peas

3/4 cup shredded carrots

4 green onions, cut into 1-inch pieces

2 tablespoons canola oil

1 garlic clove, minced

1/4 cup reduced-sodium soy sauce

1 teaspoon sugar

1/8 to 1/4 teaspoon cayenne pepper

2 tablespoons sesame seeds, toasted

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer.
2. In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Note: If freezing meal, blanch snow peas and carrots, and saute mushrooms prior to freezing. Onions do not need to be blanched. 

Label (24): Asian Spaghetti DO NOT Thaw prior to cooking. Cook 1/2 pkg angel hair pasta according to package directions. In a large skillet, heat 2 Tbl canola oil. Saute vegetables from large bag until crisp-tender. (May need to drain excess water). Add garlic; cook 1 minute longer. Drain pasta. Add pasta and sauce mixture to vegetables and toss to coat. Heat through. Sprinkle with sesame seeds.