From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 4
- 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
TO PREPARE:
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.
SERVES: 4
