From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 8 ounces spaghetti
  • 1 large red bell pepper, chopped
  • 8 ounces mushrooms, sliced
  • 1 bunch green onions with tops, cut into 1-inch pieces
  • 4 ounces snow peas, trimmed
  • 1 Tablespoon freshly grated gingerroot
  • 1 Tablespoon sherry
  • 1 Tablespoon soy sauce
  • 1 Tablespoon dark sesame oil
  • 1/4 cup chopped fresh cilantro
  • Freshly ground pepper to taste


Cook the pasta using package directions until al dente. Drain and rinse. Spread the red pepper, mushrooms and green onions in a single layer on a baking sheet. Roast at 375 degrees until the vegetables are light brown but not soft, turning once. Steam the snow peas in a steamer for 3 minutes. Combine the pasta, roasted vegetables and snow peas in a bowl and mix gently.  Add a mixture of the gingerroot, sherry, soy sauce and sesame oil, tossing to coat. Spoon onto a serving platter.  Sprinkle with the cilantro and pepper. Cool the roasted vegetables before tossing with the pasta and dressing for a cold dish.


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