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Vegetable Stir-Fry Pasta

  • 8 oz angel hair pasta, uncooked

  • 3/4 cup vegetable broth, divided

  • 1/3 cup reduced-sodium soy sauce

  • 3 tbs dry white wine

  • 1 tbs cornstarch

  • 2 tsp minced fresh ginger

  • 1 tsp garlic powder

  • 2 carrots

  • 2 stalks celery

  • 1 onion

  • 1 red bell pepper

  • 4 small yellow squash

  • 8 mushrooms

  • 3 green onions

  • 1 tsp olive oil

  • 2 cups broccoli flowerets

Cook pasta according to package directions, omitting salt and fat; drain and keep warm. Combine 1/2 cup broth and next 5 ingredients, stirring well; set aside. Cut carrots, celery, onion, and bell pepper into thin slices; cut squash in half lengthwise, and cut into thin slices. Slice mushrooms and green onions. Pour oil around the top of a wok or large nonstick skillet, coating sides; place over medium-high heat. Add carrot, celery, onion, and bell pepper; stir-fry 5 minutes. Stir in remaining 1/4 cup broth, squash, mushrooms, green onions, and broccoli; stir-fry additional 5 minutes or until tender. Stir in broth mixture; boil 1 minute. Serve over pasta.

Yield: 4 Servings.

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