Ingredients

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)

Preparation

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