Vegetable Pasta Stir-Fry - cooking recipe

Ingredients

6 oz. linguine, broken up
1 Tbsp. olive oil
2 cloves garlic, minced
2 medium carrots, thinly bias sliced (1 c.)
1 medium zucchini, thinly sliced (1 1/4 c.)
1 medium onion, chopped
1 stalk celery, thinly sliced
1 (15 oz.) can garbanzo beans, drained
3 medium tomatoes, chopped
1/2 c. sliced pitted ripe olives
1/4 c. snipped parsley
1 lb. snipped fresh basil or 1 tsp. dried basil, crushed
1/4 c. grated Parmesan cheese
3 Tbsp. margarine
1 c. shredded no fat Mozzarella cheese (4 oz.)

Preparation

Cook linguine in boiling, unsalted water; drain and keep warm. Preheat a wok or large skillet over high heat; add olive oil (add more oil, if necessary, during cooking).
Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 minutes.
Add zucchini, onion and celery; stir-fry about 3 minutes or until vegetables are crisp-tender.
Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil.
Cover and cook for 1 to 2 minutes or until mixture is heated through.
Remove the wok or skillet from heat.
Add linguine, Parmesan cheese and margarine.
Toss gently until mixture is coated.
Transfer to 4 dinner plates; sprinkle Mozzarella cheese over each serving. Garnish with fresh basil, if desired.
Serve immediately.
Yield: 4 servings.