Asian-Inspired Spaghetti

Fill a pan with water and add a little salt. Bring to a boil, add the pasta, and cook for the time indicated on the package.

While the pasta is cooking, wash the broccoli and separate the florets from the stem. Boil the broccoli florets until they turn a bright green (you can do this in the same pan as the spaghetti, or in a separate pan, or even in the microwave, using a steamer to save time.)

In the meantime, peel and cut the onion into strips. Put some oil into a large skillet (or a wok, if you have one), and fry the onion, stirring often. Wash and prepare the other ingredients: Slice the carrot into rounds; cut the red bell pepper into strips; and the slice the zucchini into thin rounds and cut again into half-moons. Add them to the skillet in this order, according to the time needed to cook: the carrots first, then the bell pepper, followed by the broccoli, and, finally, the zucchini. Since this is an Asian-style take on a spaghetti dish, the vegetables shouldn't be cooked too much.It’s better to fry them over medium-high heat and leave them a little firm.

When the vegetables are done to your liking, add the soy sauce (if using tamari soy sauce, you’ll need to add less) and cook for a few more minutes. Then drain the spaghetti and add to the skillet. Stir into the vegetables and serve.