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. Serves 4.
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