Whether you’re watching basketball or not tonight (AND YOU ARE WATCHING BASKETBALL, RIGHT?!), chances are you’re going to want to have something quick.

Either, because you’re watching said basketball game (YES, YOU ARE), or you quickly want to eat and then go to bed so you don’t have to watch said basketball game (seriously, who are you?).

So, here’s an easy one for you. It’s got pasta, spring-y sugar snap peas, and tasty extras like ginger, garlic and sesame seeds. The result is something a bit pan-Asian without much Monday-night trouble.

Snap Pea-Sesame Pasta

1/3 cup Catalina-style dressing

1 tablespoon lite soy sauce

1 tablespoon honey

1-1/2 teaspoons cornstarch

1 tablespoon water

1/2 pound bucatini or spaghetti pasta, uncooked

2 teaspoons oil

1 onion, thinly sliced, separated into rings

1-1/2 teaspoons grated gingerroot

2 cloves garlic, minced

3/4 cup fat-free reduced-sodium vegetable broth

3 cups sugar snap peas, trimmed

2 carrots, cut into matchlike sticks (2 cups)

1 tablespoon sesame seeds, toasted

Mix dressing, soy sauce and honey. Dissolve cornstarch in water. Cook pasta as directed on package.

Meanwhile, heat oil in wok or large skillet on medium-high heat. Add onions; stir-fry 2 minutes. Add ginger and garlic; stir-fry 1 minute. Stir in broth, peas and carrots; bring to boil. Cover; cook 2 minutes. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 minute. or until thickened.

Drain pasta; place on platter. Top with sauce and sesame seeds.

— Recipe adapted from [www.kraftfoods.com][1]