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- 1 tablespoon cooking oil
- 1 clove garlic, minced
- 2 small zucchini, sliced 1/4 inch thick (2 cups)
- 1 small yellow summer squash, sliced 1/4 inch thick (1 cup)
- 5 ounces fresh mushrooms, sliced (2 cups)
- 3 green onions, sliced (1/3 cup)
- 1/2 teaspoon dried oregano, crushed
- 1 large tomato, diced (1-1/2 cups)
- 1/8 teaspoon pepper
- 8 ounces corkscrew macaroni, cooked and drained
- 1/4 cup finely shredded Romano or Parmesan cheese
- 1 cup shredded provolone or mozzarella cheese (4 ounces)
- Freshly ground pepper
1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
2. Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Add tomato, oregano, and 1/8 teaspoon pepper; stir-fry for 2 minutes more. Remove from heat.
3. Add hot cooked corkscrew macaroni and Romano or Parmesan cheese to the vegetable mixture. Toss to combine. Serve immediately. Sprinkle with provolone or mozzarella cheese and freshly ground pepper. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 412,
- Fat, total (g) 14,
- chol. (mg) 27,
- sat. fat (g) 7,
- carb. (g) 53,
- pro. (g) 19,
- sodium (mg) 340,
- Percent Daily Values are based on a 2,000 calorie diet
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