Spring Pasta Stir-Fry

• 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
• 2 cooked chicken breasts (if desired)

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

fettuccini noodles, carrot, zucchini, tomatoes, olive oil, garlic, salt, fresh basil, ground black pepper, parmesan cheese, chicken breasts

Taken from www.epicurious.com/recipes/member/views/spring-pasta-stir-fry-1269758 (may not work)