BROCCOLI, CARROT, AND PASTA STIR-FRY

1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
Nonstick cooking spray
1 teaspoon grated ginger root
1 1/2 cup thinly sliced Michigan carrots
1 cup Michigan broccoli flowerets
8 ounces (4 cups cooked) bowtie pasta

In a small bowl, stir together orange juice, reduced-sodium soy sauce and cornstarch. Set aside.

Spray a wok or large skillet with nonstick cooking spray and preheat over medium heat. Stir-fry ginger root for 15 seconds, add carrots and stir-fry for another 2 minutes.

Add broccoli and stir-fry for 4 more minutes or until vegetables are crisp-tender.

Push vegetables away from center of wok or skillet and pour sauce mixture in the middle. Cook, stirring until thick and bubbly.

Add pasta. Cook and stir for 1 more minute.

Serves 4
Source: Michigan Vegetable Council