SESAME VEGGIE PASTA

Sometimes I like to tweak pasta recipes by cutting down on the amount of pasta and adding extra veggies.  This is one we really enjoy that I changed.  It tastes a bit like Pad Thai.  If you don't like raw mushrooms and/or onions in this recipe, saute them in a teaspoon of oil before adding them to the mixture.

6 ounces uncooked whole grain thin spaghetti

2 cups broccoli florets

1 1/2 cups halved grape tomatoes

2 cups sliced fresh mushrooms

1 1/2 cups chopped fresh spinach or 3/4 cup frozen, thawed chopped spinach

1/4 cup finely chopped onion

1/4 cup cashews

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

4 teaspoons agave or honey
2 tablespoons sesame oil

1 tablespoon lime juice

1 large clove garlic, minced

1/8-1/4 teaspoon cayenne pepper

Cook broccoli with pasta in boiling water.  Drain and keep warm.  Meanwhile, in a small bowl, whisk together soy sauce, sesame seeds, agave or honey, lime juice, garlic, and cayenne.  Place pasta  and broccoli in a large bowl with tomatoes, mushrooms, spinach, onion, and cashews.  Pour sauce over mixture and toss gently to coat.  Makes 4-6 servings.