Pasta Potpourri - cooking recipe

Ingredients

4 ounces penne or 4 ounces rigatoni pasta, uncooked
1 teaspoon sesame oil
1 small purple onion, chopped
2 medium carrots, scraped,diagonally sliced
2 medium zucchini, halved,sliced
2 cloves garlic, pressed
1 1/2 teaspoons peeled and grated gingerroot
1/2 teaspoon dry crushed red pepper
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
olive oil
1 1/2 tablespoons sesame oil
1 tablespoon freshly grated parmesan cheese
2 teaspoons chopped fresh cilantro

Preparation

Cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. Set aside.
Pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.
Add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.
Add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.
Stir in cooked pasta, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.
Transfer to serving dish; sprinkle with Parmesan cheese and cilantro.