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Submitted by Libby Wenger
8 ounces small tube-shaped pasta, such as ditalini
10 ounces frozen peas
3 medium carrots
3 medium green onions or scallions
1 pound mushrooms
1/3 cup oil
1 teaspoon salt
1/4 teaspoon crushed red pepper (or less; not more especially if new container. You can always a bit more salt/crushed red pepper when reheating)
2 teaspoons Worcestershire sauce (optional)
1 and 1/2 teaspoons savory (optional)
Prepare early in day or one hour before serving. Cook and drain macaroni.
Cook and drain peas.
Cut carrots into matchstick-thin stripes.
Cut green onions into two-inch pieces.
Slice mushrooms.
In large skillet, over med-high heat, in hot oil, cook the carrots, green onions, mushrooms, salt, and crushed red pepper until vegetables are tender-crisp, stirring frequently. Remove vegetables to large bowl.
To bowl with vegetables, add cooked macaroni, peas, Worcestershire and savory (optional). Toss to mix well.
Serve at room temperature. Or cover and refrigerate to serve chilled later. I warm it gently in microwave if not serving right away. Freezes quite well, too.
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