Asian Warm Pasta & Vegetable Salad

• 1 Pound Pasta, small pasta shapes like Bowties
• 3 Tablespoons Canola Oil
• 2 Tablespoons Chopped Garlic
• 2 Tablespoons Chopped Fresh Ginger
• 1 Cup Grape Tomatoes, cut in half
• 1 Bunch Bok Choy, sliced in 1" pieces, (about 2 cups)
• 3 Large Carrots, peeled and diced
• 2 Tablespoons Light Brown Sugar
• 1/4 Cup Soy Sauce, or more if needed
• 1/4 Cup Thai Basil, chopped fine
• To Serve:
• 1/2 Cup Italian Parsley, chopped fine
• 3 Tablespoons Toasted Sesame Seeds
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Lemon Zest
• Salt and Pepper to Taste

1. 1. Cook the pasta and set aside.
2. 2. In a large skillet or wok on high heat, heat the canola oil. Add the chopped garlic and ginger and stir fry just until fragrant; about 30 seconds.
3. 3. Add the next 6 ingredients and stir fry for about 5 minutes.
4. 4. Add the reserved cooked pasta and toss with the vegetables. Add more soy sauce if too dry.
5. 5. Remove from the heat and transfer to a large serving bowl; serve warm or room temperature.
6. 6. JUST BEFORE SERVING: Toss with Italian parsley, toasted sesame seeds, sesame oil and lemon zest. Add salt and pepper to taste.

pasta, canola oil, garlic, fresh ginger, grape tomatoes, bok, carrots, light brown sugar, soy sauce, thai basil, italian parsley, sesame seeds, sesame oil, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/asian-warm-pasta-vegetable-salad-1206147 (may not work)