Total prep and cook time - about 20 minutes
- 1 box spaghetti or linguine (I use whole wheat to further bump up the healthy factor)
- fresh veggies of choice - recommended: carrots, peppers, celery, onion, brocolli, green beans, mushrooms. Cut them all into bit size pieces.
- equal parts soy sauce and balsamic vinegar - about 1/2 - 3/4 cup each. (I use low sodium soy)
- 2-3 cloves of fresh garlic grated (with hand grater) or super finely chopped. (NOTE: Fresh is best, but if you have jarred chopped garlic, that's fine - use about 1 tbsp)
- a little cornstarch
- Boil pasta - cut up veggies while pasta is cooking
- put about 1-2 tblsp of high temp oil (ie: vegetable or peanut) in a large saute pan over medium high heat.
- Cook the veggies a few minutes - you want them to still have a nice crispness. Depending on how many veggies you have, might need to cook them in 2 batches.
- In a bowl, mix the soy sauce, balsamic vinegar and garlic.
- In a separate bowl, mix the cornstarch with a little water until a smooth liquid with milky color. Pour into the soy/vinegar/garlic mixture to thicken.
- Drain pasta, put back in pot, add cooked veggies and sauce. Mix well and serve.
Let me know what you think!