1 cup reduced sodium chicken broth
3 Tbsps low sodium soy sauce
1 Tbsp cornstarch
6 oz Ronzoni® Smart Taste® Angel Hair
2 Tbsps vegetable oil
1 1/2 cups broccoli florets
1 cup carrot, sliced diagonally
1 1/2 cups celery, sliced
1 1/2 cups fresh mushrooms, thinly sliced
1 cup red bell pepper, thinly sliced
1/2 cup sliced green onions
2 each garlic cloves, minced
  toasted sesame oil (optional)

Cooking Directions:

1.  In a small bowl, stir together broth, soy sauce and cornstarch; set aside.

2.  Prepare pasta according to package directions.

3.  Meanwhile, in a large skillet or wok over medium-high heat, heat oil.  Add broccoli and carrot; stir fry 3 minutes.  Add celery, mushrooms, red bell pepper, onion and garlic; stir fry 3 minutes or until tender.

4.  Stir cornstarch mixture into vegetables.  Cook, stirring constantly, until mixture thickens; remove from heat.

5.  Add hot cooked pasta; toss until well blended. Sprinkle with toasted sesame oil, if desired.