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Pasta and Stir-Fried Veggies

Slice and dice ALL your favorite veggies according to the ethnic cuisine you've chosen for dinner. Stir fry in the appropriately flavored oil. Season.
Meanwhile, in a large pot, cook 8 oz. angel hair pasta according to package directions. Drain. Stir in a generous splash of oil to keep it from sticking until the veggies are ready to add.
Add veggies, toss and serve with plenty of parmesan, asiago, or mozzarella.
add a salad, fresh fruit or warm bread. Enjoy.
Italian ideas Asian options
Olive oil Sesame or peanut oil
2 cloves garlic - minced 2 cloves garlic - minced
onion - diced sliced mushrooms
red or gr. pepper - chopped grated or matchstick carrots
sliced mushrooms red pepper - chopped
grated or matchstick carrots snow peas
broccoli, small pieces broccoli - small pieces
artichoke hearts water chestnuts
zucchini - sliced tomato - chopped
fresh spinach green onion - sliced
tomato - chopped, seeded fresh cilantro or
ground or fresh grated ginger
fresh parsley ¼ cup soy sauce
1 tsp. dried basil, Tblsp. of fresh ¼ tsp. hot sauce
1 tsp. oregano 1 Tblsp. lemon juice
salt and pepper 2 Tblsp. dark sesame oil
parmesan cheese - grated 2 Tblsp. brown sugar
  toasted sesame seeds
  salt and pepper

Ethnic spice mixes or pesto work really well in these dishes.

These are only suggestions! Have fun with spices and veggies you like. Leftover pork, chicken, or shrimp (just thaw precooked shrimp and toss in) are favorites at our house too. Fresh is best, really, but you can use frozen ethnic vegetable blends. I just add those to my boiling pasta and then mix my sauce ingredients together, toss sauce over veggies and pasta after draining. Healthy, fast, you'll love it.

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