Spring Pasta Stir-Fry - cooking recipe

Ingredients

1 (12 oz.) pkg. uncooked fettuccini noodles
1 large carrot, cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes
2 tsp. olive oil, divided
2 garlic cloves, pressed
3/4 tsp. salt, divided
1/4 tsp. snipped fresh basil leaves
1/4 tsp. coarsely ground black pepper
1/4 c. (1 oz.) grated fresh Parmesan cheese

Preparation

Cook pasta in stockpot according to package directions; drain in large colander. Return pasta to stockpot; keep warm.