Ingredients:
1 package (12 ounces) uncooked fettuccini noodles
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
3/4 teaspoon salt, divided
1/4 cup snipped fresh basil leaves
1/4 teaspoon coarsely ground black pepper
1 ounce shaved fresh Parmesan cheese
 

Directions:
1. In Professional (8-qt.) Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.

2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Cook’s Corer® slice tomatoes into 1/4-inch strips.

3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.

4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g, Sodium 360 mg, Fiber 2 g Diabetic exchanges per serving: 1 1/2 starch, 1/2 vegetable, 1 fat (1 1/2 carb)

Pampered Chef