Snap Pea-Sesame Pasta

• 1/3 cup KRAFT Classic CATALINA Dressing
• 1 Tbsp. lite soy sauce
• 1 Tbsp. honey
• 1-1/2 tsp. cornstarch
• 1 Tbsp. water
• 1/2 lb. bucatini pasta, uncooked
• 2 tsp. oil
• 1 onion, thinly sliced, separated into rings
• 1-1/2 tsp. grated gingerroot
• 2 cloves garlic, minced
• 3/4 cup fat-free reduced-sodium chicken broth
• 3 cups sugar snap peas, trimmed
• 2 carrots, cut into matchlike sticks (2 cups)
• 1 Tbsp. sesame seed, toasted

1. Mix dressing, soy sauce and honey.
2. Dissolve cornstarch in water.
3. Cook pasta as directed on package.
4. Meanwhile, heat oil in wok or large skillet on medium-high heat.
5. Add onions; stir-fry 2 min.
6. Add ginger and garlic; stir-fry 1 min.
7. Stir in broth, peas and carrots; bring to boil.
8. Cover; cook 2 min.
9. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 min.
10. or until thickened.
11. Drain pasta; place on platter.
12. Top with sauce and sesame seed.

dressing, soy sauce, honey, cornstarch, water, bucatini pasta, oil, onion, gingerroot, garlic, chicken broth, sugar snap peas, carrots, sesame seed

Taken from www.kraftrecipes.com/recipes/snap-pea-sesame-pasta-122520.aspx (may not work)