Ingredients 8 Number of Servings
1 box Barilla Spaghettoni pasta
1 clove garlic, gently pressed
4 tablespoons sesame oil, divided
2 tablespoons ginger, grated
1 package domestic mushrooms, quartered
1 red bell pepper, julienne
1 yellow pepper, julienne
2 cups broccoli florets
1 pound firm tofu, diced
1/3 cup soy sauce, low sodium
5 sheets parchment paper
Pre-heat oven to 400° F.
Bring a large pot of water to a boil.
In a large skillet or a wok, sauté all the vegetables with half the sesame oil over high heat for 5 minutes or until slightly browned, then stir in soy sauce and tofu.
Meanwhile, cook Barilla Spaghettoni pasta 3 minutes less than package directions, drain and toss with vegetables.
Divide into 5 envelopes of parchment paper.
Bake for 10 minutes.
Serve in the baking paper on a plate, slightly cut open.