Italian Pasta Stir-Fry

This colorful, crunchy salad uses sliced vegetables instead of noodles and can be made into a vegetarian dish by substituting tofu for the chicken.

Ingredients

  • 8 ounces uncooked linguine
  • 1 medium onion, chopped
  • 2 medium tomatoes
  • 1 medium zucchini
  • 1/4 cup snipped fresh parsley
  • 1 tablespoon olive oil
  • 2   garlic clove
  • 1 teaspoon each dried basil and oregano leaves
  • 1/8 teaspoon each salt and ground black pepper
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

  1. Cook linguine according to package directions in (4-qt.) Casserole. Drain using large Stainless Mesh Colander and keep warm.

  2. Chop onion using Food Chopper. Slice tomatoes in half crosswise using Chef's Knife; remove seeds using Core 'N More and dice. Slice zucchini using Ultimate Mandoline fitted with v-shaped blade. Or, grate zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Snip parsley using Professional Shears. Heat oil in Stir-Fry Skillet over medium heat until hot. Press garlic into skillet using Garlic Press; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat.

  3. Stir in linguine. Grate Parmesan cheese over pasta using Rotary Grater. Serve immediately using Nylon Turner.

Yield:

  • 6  servings

Nutrients per serving:

Calories 200, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 34 g, Protein 8 g, Sodium 110 mg, Fiber 3 g

Cook's Tips:

If desired, 2 teaspoons Italian Seasoning Mix can be substituted for the basil and oregano.