This is a very good recipe we’ve been making for years. Can be used as a vegetarian dish.

Ingredients

• 6 ounces linguine, broken up
• 1 Tablespoon cooking oil
• 2 cloves garlic, minced
• 2 medium carrots, thinly bias sliced (1 cup)
• 1 medium zucchini, thinly sliced (1 1/4 cups)
• 1 medium onion, chopped
• 1 stalk celery, thinly sliced
• 1 – 15 ounce can garbanzo beans, drained
• 3 medium tomatoes, chopped (or 1 or 2 canned)
• 1/2 cup sliced pitted ripe olives
• 1/4 cup snipped parsley
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese
• 3 Tablespoons butter
• 1 cup shredded mozzarella cheese (4 ounces)

Directions

• Cook linguine in boiling unsalted water according to package directions; drain. Keep warm. Meanwhile, preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir fry garlic in hot oil for 15 seconds. Add carrots; stir-fry about 2 minutes. Add zucchini, onion and celery; stir fry about 3 minutes or until veggies are crisp tender. Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil. Cover and cook for 1 to 2 minutes or until mixture is heated through. Remove the wok or skillet from heat. Add linguine, Parmesan cheese and butter. Toss gently till mixture is coated. Transfer to 4 dinner plates. Sprinkle mozzarella cheese over each serving. Garnish with fresh basil, if desired. Serve immediately.
  Makes 4 generous servings.

Notes

• The hardest part is cutting everything up but once you’re ready to cook, it only takes a few minutes.