Name: Vegetable Pasta Stir-Fry
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.)

Vegetable Pasta Stir-Fry

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Vegetable Pasta Stir-Fry is an impressive dinner. Made with 6 oz. linguine, broken up, 1 tbsp. olive oil, 2 cloves garlic, minced, 2 medium carrots, thinly bias sliced (1 c.) and 1 medium zucchini, thinly sliced (1 1/4 c.), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

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.