16 oz. Penne pasta
1 cup broccoli florets, small
1/2 cup carrots, cut julienne
1 cup snow peas
1 red bell pepper, cut into strips
3 bunches of green onions (green and white parts)
1 cucumber, dicedSauce: 1 1/2 teaspoon Grated or ground ginger
1/4 cup rice wine vinegar
3 tablespoon canola oil
1 teaspoon sesame oil or tahini
2 tablespoon soy sauce or tamari
2 tablespoon brown sugar
2 cloves garlic, pressed or minced
juice of one lemon
1/2 teaspoon Red pepper flakes
1/4 cup chopped cilantro
Cook pasta according to package directions. Drain and rinse in cold water. Steam broccoli, carrots, and snow peas for 3 minutes.
While the other ingredients are cooking, mix sauce ingredients together in a large glass bowl.
Add pasta. Top with vegetables. Toss lightly to mix.