Pasta Potpourri

• 4 ounces penne or 4 ounces rigatoni pasta, uncooked
• 1 teaspoon sesame oil
• 1 small purple onion, chopped
• 2 medium carrots, scraped,diagonally sliced
• 2 medium zucchini, halved,sliced
• 2 cloves garlic, pressed
• 1 1/2 teaspoons peeled and grated gingerroot
• 1/2 teaspoon dry crushed red pepper
• 2 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• olive oil
• 1 1/2 tablespoons sesame oil
• 1 tablespoon freshly grated parmesan cheese
• 2 teaspoons chopped fresh cilantro

1. Cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. Set aside.
2. Pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.
3. Add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.
4. Add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.
5. Stir in cooked pasta, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.
6. Transfer to serving dish; sprinkle with Parmesan cheese and cilantro.

penne, sesame oil, purple onion, carrots, zucchini, garlic, gingerroot, red pepper, soy sauce, rice wine vinegar, olive oil, sesame oil, parmesan cheese, fresh cilantro

Taken from www.food.com/recipe/pasta-potpourri-33389 (may not work)