3 tsp oil (olive and chili and/or toasted sesame)
1 small onion, chopped
1 carrot, julienne or chop
1 zucchini, julienne or chopped
1 tsp finely chopped garlic
1 tsp chopped fresh ginger
chili flakes to taste
8 ounces penne, cooked
Heat oil(s) in wok; add onions, carrots, stir-fry for 2 minutes. Add zucchini, garlic, ginger and chili flakes, stirring and tossing to combine. Throw in pasta. Stir-fry 1 minute. Transfer to bowl.
Serves 2.
