8 oz. pasta
2 tbsp. salad oil
1 or 2 minced garlic cloves
1 tsp. ground ginger
1/8 to 1/4 tsp. crushed red pepper
2 carrots, sliced
1 med. bunch broccoli, cut into flowerets
1/2 lb. mushrooms, quartered
1 bunch green onions (about 6), cut into 2-inch pieces
1/4 c. reduced sodium soy sauce

Prepare pasta conventionally as package directs; drain. Keep warm.

In 12x18 inch baking dish, combine oil, garlic, ginger, red pepper, and 2 tablespoons water. Add carrots and broccoli and cook, covered, on high in microwave for 3 minutes. Add mushrooms and onions and cook, covered 5-7 minutes until vegetables are tender-crisp, stirring once halfway through. Stir in soy sauce.

Toss vegetable mixture with pasta. Serves 4.

VARIATIONS: Stir in radishes, corn, toasted sesame seeds, almonds, or cooked chicken pieces or shrimp