WHOLE- WHEAT PASTA PRIMAVERA

A MEATLESS MEAL: Whole- wheat pasta primavera is packed with nutrients and fiber and makes a flavorful no- meat meal. Serve it with mixed greens and garlic bread. Papaya is just right for dessert.

Ingredients

8 ounces whole- wheat or multigrain tube- shaped pasta 1/ 3 cup teriyaki marinade or sauce ( or all- purpose Asian sauce) 1 tablespoon dry sherry 2 tablespoons water 2 tablespoons canola or chili oil ( see note) 3/ 4 pound fresh asparagus, cut diagonally in 2- inch pieces 1 medium carrot, cut into matchstick pieces 1 medium onion, sliced 1 yellow squash, cut into matchstick pieces 8 ounces sliced fresh mushrooms 1 tablespoon dark or roasted sesame oil

Servings: makes 4 servings Preparation time: 15 minutes Cooking time: less than 10 minutes, plus spaghetti

Cook pasta according to package directions; drain.

Meanwhile, combine teriyaki marinade, sherry and water. Heat oil in a large nonstick skillet or wok on mediumhigh; add asparagus, carrot and onion; stir- fry 2 minutes. Add squash; stir- fry 1 minute. Add mushrooms; stir- fry 2 minutes longer. Add teriyaki marinade mixture; cook, stirring, until sauce comes to a boil. Stir in cooked pasta to combine. Remove from heat and stir in sesame oil; serve immediately. Note: Use chili oil for a spicier flavor. Per serving: 376 calories, 16 grams protein, 12 grams fat ( 27 percent calories from fat), 1 gram saturated fat, 53 grams carbohydrate, no cholesterol, 848 milligrams sodium, 9 grams fiber.

Carb count: 3 1/ 2.

Photo illustration is representative of recipe