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Ingredients

1 (16 ounce) package whole wheat rotini pasta 2 tablespoons dark sesame oil ¼ cup soy sauce ¼ cup balsamic vinegar 2 tablespoons white sugar ¼ cup dark sesame oil 3 cups chopped broccoli 1 cup chopped carrots 1 cup chopped red bell pepper 2 cups chopped fresh shiitake mushrooms 1 cup shelled edamame (green soybeans) ¾ cup chopped unsalted cashew nuts

Nutrition Info

399.2 calories carbohydrate: 53.7 g cholesterol: : - fat: 17.2 g fiber: 6.5 g protein: 12.2 g saturatedFat: 2.8 g servingSize: - sodium: 489.6 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

8 servings

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.