Stir-Fry Pasta This is a great dish to make on a weeknight, since it's quick, takes only one dish, and uses ingredients from your refrigerator fairly flexibly. Note: Don't add vegetables like broccoli that will absorb all of the flavor from the dish.
	1 c chopped mushrooms 1 onion, chopped About a third of a 1-lb box of pasta 1 tbsp olive oil 1/2 c white grape juice or apple juice 1/8 c sherry (white wine or vermouth could also work well, depending on your individual preference) Additional vegetables (optional): chopped red pepper, tomato, etc Garlic salt; pepper; dry basil, to season Heat the oil over medium heat in a large skillet. Add the onions and mushrooms; cook for five minutes. Add the other vegetables and heat until all vegetables are tender. Meanwhile, cook the pasta as the package directs; drain well and set aside. Add the sherry to the vegetables and cook for 2 minutes or until about half of the liquid remains. Then add the white grape juice and seasonings to taste. Simmer two minutes, then add the pasta to the vegetables. Cook until pasta is heated through; serve hot.

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