Categories: pasta- pasta sauce

Ingredients

• 6 oz. dried mostaccioli pasta
• 2 medium leeks
• 1 cup water
• 1 Tbsp. cornstarch
• 2 tsp. instant vegetable bouillon granules
• Nonstick cooking spray
• 8 oz. tiny whole carrots, halved lengthwise
• 1 1/2 cups green beans bias-sliced into 2-inch pieces
• 1 clove garlic, minced
• 8 oz. baby pattypan squash
• 2 Tbsp. water
• 1 Tbsp. snipped fresh basil
• 2 tsp. snipped fresh dill or 1/2 tsp. dried dill
• 1/4 cup toasted slivered almonds
• Cracked black pepper

Directions

1. Cook mostaccioli according to package directions; drain. Return mostaccioli to saucepan; cover and keep warm. Halve leeks lengthwise; slice each half crosswise into 1/4-inch pieces. Rinse, drain, and set aside.
2. meanwhile, for the sauce, combine the 1 cup water, the cornstarch, and bouillon granules in a small bowl; set aside.
3. Lightly coat a wok or large skillet with cooking spray. Heat wok over medium-high heat. Stir fry carrots for 5 minutes. Add green beans, leeks, and garlic. Stir-fry for 2 minutes more. Stir in squash and the 2 Tbsp. water. Cook, covered, for 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok.
4. Stir sauce ; add to center of wok. Cook and stir until thickened and bubbly. Ad basil and dill. Stir together to coat with sauce. Cook

5. and stir for 1 to 2 minutes more or until heated through.

6. To serve, spoon vegetable mixture over pasta. Sprinkle with almonds and black pepper. Serve immediately.

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