Sesame Vegetable Stir-Fry Over Pasta

 

1/2

cup water

2

tablespoons soy sauce

2

teaspoons sugar

2

teaspoons cornstarch

1

teaspoon grated lemon peel

1

teaspoon dark sesame oil

8

oz uncooked angel hair pasta (capellini)

1

tablespoon oil

2

cups fresh baby carrots, halved lengthwise

2

cups sliced fresh mushrooms

1

box (10 oz) Cascadian Farm® organic frozen asparagus cuts

4

oz fresh snow pea pods, trimmed (1 cup)

2

tablespoons sesame seed

• 1 In small bowl, combine all sauce ingredients; blend well. Set aside.
• 2 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
• 3 Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots; cook and stir 2 minutes. Add mushrooms and frozen asparagus; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
• 4 Add pea pods. Stir sauce well; pour over vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix. Serve over pasta.