Asian Stir Fry with Lemon Linguine

12 oz. package Lemon Pepper Linguine

1 green bell pepper, sliced
½ cup water
1 bunch green onions, chopped
8 oz. fresh mushrooms, sliced
8 oz. fresh snow peas
2 TBSP vinegar
¼ cup soy sauce
¼ cup sesame oil
2 tsp ground pepper
8 oz. cubed tofu
2 TBSP toasted sesame seeds

In a wok or large skillet steam peppers, onions, mushrooms and snow peas in water, stir in vinegar, soy sauce, sesame oil, sugar and ground pepper. Cook pasta according to package directions. Drain. Toss pasta with vegetables. Toss in tofu and garnish with sesame seeds. Serve hot or cold.

Serves 4-6

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Collection name

Asian Shrimp Stir Fry

12 oz. package Valente Market Linguine

2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

Serves 4