Spaghetti with Vegetables Chinoise

[Guest guest]

* Exported from MasterCook II *

 

Spaghetti with Vegetables Chinoise

 

Recipe By : Entertaining Light & Easy - Laurie Burrows Grad

Serving Size : 4 Preparation Time :0:00

Categories : Asian Lowfat

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons peanut or olive oil

2 carrots, peeled & thinly sliced

2 medium zucchini, finely sliced

1 medium onion -- thinly sliced

1/2 cup dry sherry

1 cup vegetable broth

2 tablespoons reduced-sodium soy sauce

2 cloves garlic -- finely minced

2 teaspoons finely minced fresh ginger

salt and freshly ground pepper to taste

12 ounces spaghetti

2 tablespoons toasted sesame seeds

freshly chopped cilantro leaves -- for garnish

 

1. In a large nonstick skillet or wok, heat the oil to medium-high

and saute the carrots, zucchini, and onion for about 4 to 5 minutes,

stirring often, until lightly golden.

 

2. Add the sherry and continue to cook over high heat until most of

the liquid has evaporated. Add the broth, soy sauce, garlic, ginger,

and salt and pepper, bring to a boil, cover; reduce heat and simmer

for 2 to 3 minutes, until the vegetables are tender.

 

3. Cook the spaghetti in boiling water until just al dente, drain and

toss with the sauce and sesame seeds.

 

4. Serve immediately garnished with freshly chopped cilantro.

 

Variations: Whole wheat fettucine, linguini, capellini or other types

of pasta can be substituted for the spaghetti. Leftovers make a

delicious chilled pasta salad with the addition of a few Tbsp of

Chinese or Japanese vinegar.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This pasta dish is a melting pot, mixing the French & Italian

styles of cooking with Chinese flavors.