Veggie Linguine

• 4 oz. linguine, uncooked (1 lb.)
• 2 tsp. olive oil
• 1 clove garlic, minced
• 1 c. unpeeled zucchini, cut in 1-inch slices
• 1/2 c. chopped onion
• 1/2 c. sliced celery
• 1/4 tsp. dried basil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. sliced mushrooms
• 1/2 c. cherry tomatoes, cut in half

1. Cook linguine in a large pot of boiling water according to package directions. Drain and keep warm.
2. Coat a large nonstick skillet with cooking spray.
3. Heat oil to medium-hot and add garlic, zucchini, celery and onion to skillet. Stir-fry about 6 minutes or until vegetables are crisp-tender.
4. Sprinkle with basil, salt and pepper.
5. Add mushrooms and tomatoes and stir-fry 4 more minutes or until heated through. Toss with linguine.

linguine, olive oil, clove garlic, zucchini, onion, celery, dried basil, salt, pepper, mushrooms, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699286 (may not work)