1 lb. spaghetti
2 tsp. oil
1 med. chopped onion
1 sweet red pepper, seeded and chopped
1 sm. zucchini, sliced
1 sm. yellow squash, sliced
2 cloves garlic (optional)
1/2 tsp. minced ginger root
1/4 lb. mushrooms, sliced
1 pt. cherry tomatoes
1 c. snow peas
1/3 c. minced scallions
1/4 c. minced parsley
1 1/2 tbsp. soy sauce
1 tsp. sesame oil
1/4 tsp. hot sesame oil (optional)

Cook the pasta in a huge pot of boiling water. Meanwhile, heat the oil in a large frying pan. Add the onion, pepper, zucchini, squash, garlic, and ginger. Saute for about 4 minutes or until vegetables are just crisp-tender. Then add the mushrooms, tomatoes, snow peas, scallions, and parsley. Cook for about 3 minutes more.

Drain the pasta, toss it with the vegetables, soy sauce, sesame oil and hot sesame oil. Serve hot or at room temperature.