SPRING PASTA STIR-FRY by Brenda Riden

Since we're getting a taste of slightly warmer weather, soups and stews can now be replaced with fresh veggies. Here's a quick stir-fry recipe that can easily be made into a main dish just by adding chicken or Italian sausage slices.

Ingredients:
1 package (12 ounces) 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 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 
1/4 cup (1 ounce) grated fresh Parmesan cheese 

Directions:
1. In a (8-qt.) stockpot, cook pasta according to package directions; drain in large colander. Return pasta to stockpot; keep warm. 

2. Meanwhile, prepare vegetables. Cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds ; slice tomatoes into 1/4-inch strips. 

3. Heat a stir-fry skillet over medium heat. Add 1 tablespoon of the oil and garlic; 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. Snip basil using shears. Add basil, remaining oil, salt and black pepper to pasta; toss gently. To serve, spoon pasta onto a platter; top with vegetable mixture. Grate cheese over pasta. Serve immediately. 

Yield: 8 servings or 16 sample servings 

Nutrients per serving: (Light): Calories 180, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 2.5 mg, Carbohydrate 29 g, Protein 7 g, Sodium 360 mg, Fiber 3 g 

Cook's Tip: For a heartier main dish, 2 cooked chicken breasts, cut into 1/4-inch strips, can be added to the vegetable mixture, if desired.

Brenda Riden
Pampered Chef Consultant
www.pamperedchef.biz/brendariden