A vibrant and flavorful stir-fry pasta dish combining fresh vegetables, aromatic spices, and a touch of zest.
Cook the pasta in boiling water until al dente, then drain and toss with a small amount of sesame oil to prevent sticking.
Tossing the pasta with sesame oil adds a subtle nutty flavor and keeps it from clumping together.
Heat olive oil and sesame oil in a preheated wok over high heat for about a minute.
Ensure the wok is hot before adding the oils to achieve the best stir-fry results.
Add the sliced onion and julienned carrots to the wok, stirring constantly until the onion becomes tender.
Cut the vegetables evenly to ensure they cook at the same rate.
Add the zucchini, minced garlic, grated ginger, and red pepper flakes to the wok, stirring constantly for another minute.
Grate the ginger finely to distribute its flavor evenly throughout the dish.
Stir in the cooked pasta and soy sauce, cooking until everything is heated through.
Toss the pasta thoroughly to coat it evenly with the sauce.
Transfer the stir-fry to a serving dish and garnish with grated Parmesan cheese and chopped cilantro.
Serve immediately to enjoy the dish at its freshest and most flavorful.
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