1 package (12 oz) uncooked fettuccini noodles
1 large carrot, peeled and sliced thin
1 small yellow summer squash, sliced thin
3 plum tomatoes, seeded and cut into strips
1 small zucchini, sliced thin
2 tbsp of olive oil
2 garlic cloves, pressed
¼ c snipped fresh basil leaves
¾ tsp salt
¼ tsp coarsely ground black pepper
1 shaved, fresh Parmesan cheese

Directions

Cook pasta in a large stockpot, drain and keep warm. Heat stir-fry skillet, or frying pan over medium heat. Add 1 tablespoon of the oil and pressed garlic, cook and stir for 2 to 3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and ¼ teaspoon of the salt. Stir fry the ingredients together for 1-2 minutes or until vegetables are crisp yet tender. Add the rest of the oil, salt, basil and black pepper to pasta, then toss gently. Spoon pasta into serving bowl and top with vegetable mixture and serve. Sprinkle with parmesan cheese, serve immediately.

This recipe contains 180 calories per serving and 5 grams of fat. It makes a total of 8 servings. For a heartier dish, you can add sliced, cooked chicken breast pieces.