Serves: 8
Total Calories: 310

1 pound zucchini
1 pound mushrooms
2 tablespoons vegetable oil
1 cup green onion, thinly sliced
2 cloves garlic minced
1 tablespoon basil minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound noodles egg
1 tablespoon butter softened
2 tablespoons parsley finely minced
8 tablespoons Parmesan cheese, freshly grated

Wash zucchini. Trim ends and cut lengthwise into 2-inch matchstick-size pieces set aside. Wipe mushrooms clean, trim ends, and slice thinly, set aside. In large skillet heat oil over medium heat. Stir-fry scallions until barely tender, about 1 minute. Add garlic stir-fry 30 seconds. Add zucchini cook until crisp-tender, about 2 minutes, while stirring. Add mushrooms and saute, stirring constantly, until tender, about 1 minute. Add fresh basil (or use 1 teaspoon dry basil, crushed), salt and pepper mix well and remove from heat. In meantime, cook pasta according to package instructions. Drain in colander, transfer to bowl. Stir in butter. Add half of vegetables to pasta and toss to blend. Spoon remaining vegetables over top of pasta. Garnish with minced parsley and serve with freshly grated Parmesan cheese (may use grated Romano cheese).

Nutritional Facts:

Serves: 8
Total Calories: 310
Calories from Fat: 75

More Recipes from the Managing Your Meals Cookbook:
Irish-Italian Spaghetti
Lemon Clam Spaghetti
Macaroni and Cheese
Red Snapper with Pasta
Skillet Macaroni and Cheese
Tomato Vegetable Spaghetti
Tuna Pasta Salad
Vegetarian Lasagne
Zucchini Mushroom Pasta