1/2 lb. snow peas
3 sm. tomatoes
1 lg. onion
1/4 c. red wine vinegar
1 tsp. sugar
2 tbsp. olive oil
3/4 c. grated Parmesan
2 med. carrots
1 bunch fresh asparagus
1/8 c. basil
1 tbsp. mustard
1/3 c. light olive oil
16 oz. mixed colors and shapes of pasta

Remove stems from pea pods. Slice carrots. Cut tomatoes, onion, and asparagus into bite sized chunks. In small bowl, combine the vinegar, mustard, basil, sugar, and 1/3 cup olive oil. Prepare the pasta and drain. In wok or Dutch oven, heat 2 tablespoons olive oil. Stir fry the vegetables until tender crisp. Add 1/4 cup water, cover, and continue cooking to desired tenderness, about 3 to 5 minutes. Combine vegetables, sauce, pasta, and Parmesan. Toss. May serve warm or cold. Serves 10. About 345 calories per serving.