Pasta and Vegetables

• 2 large onions
• 2 clove garlic
• 2 medium red peppers
• 1 bunch broccoli
• 1 lb. mushrooms
• 16 oz. fusilli or corkscrew macaroni
• 1 tbsp. olive or salad oil
• 1 tbsp. minced peeled gingerroot
• 1/2 tsp. salt
• 3 tbsp. soy sauce
• 1 tbsp. Oriental sesame oil

1. Dice onions.
2. Mince garlic.
3. Cut red peppers into 1-inch pieces.
4. Cut broccoli flowerets into 2" by 1" pieces; trim stems and cut crosswise into 1/2-inch-thick slices.
5. Cut each mushroom in half if large.
6. In saucepot, prepare fusilli as label directs but do not add salt to water.
7. Meanwhile, in nonstick 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook onions, garlic, red pepper, broccoli, ginger, and salt 5 minutes, stirring often.
8. Add mushrooms and cook 5 to 10 minutes longer until red pepper and broccoli are tender-crisp, stirring occasionally.
9. Drain fusilli; return to saucepot.
10. Add vegetable mixture, soy sauce, and sesame oil; toss well.

onions, clove garlic, red peppers, broccoli, mushrooms, fusilli, olive, gingerroot, salt, soy sauce, sesame oil

Taken from www.delish.com/recipefinder/pasta-vegetables-2716 (may not work)