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Ingredients

• 8 ounces uncooked linguine pasta, broken in half
• 1 pound cooked medium shrimp, peeled and deveined
• 3 cups fresh broccoli florets
• 1 (14 ounce) can water packed artichoke hearts, drained and chopped
• 1/2 pound fresh mushrooms, sliced
• 12 cherry tomatoes, halved
• 3/4 cup shredded carrots
• 1/2 cup sliced green onions
• 1/3 cup olive oil or canola oil
• 1/3 cup reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons sesame seeds, toasted

Description

'A Variation Of This Recipe Was Originally Served As A Side Dish At A Popular French Restaurant,' Says Eileen Herr From Indianapolis, Indiana. 'I Added A Few More Ingredients To Make It A Cool And Hearty Meal. The Recipe Is Very Adaptable--it's Also Delic

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