LINGUINE WITH FRESH VEGETABLES AND HERBS

8 oz. uncooked linguine

4 tablespoons olive oil

1 cup carrots; thinly sliced

1 medium zucchini; cut in half lengthwise & thinly sliced

3 tomatoes; seeded & finely chopped

1 tablespoon fresh basil; chopped

2 teaspoons fresh oregano; chopped

2 teaspoons fresh marjoram; chopped

1 teaspoon fresh thyme; chopped

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz. reduced-fat mozzarella cheese

1. In large saucepan, cook linguine to desired doneness as directed on package.

2. Meanwhile, heat 3 tablespoons of the oil in a large skillet or wok over medium-high heat until hot. Add carrots; cook and stir 2 minutes.

3. Add zucchini; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add all remaining ingredients except cheese; cook and stir until thoroughly heated.

4. Drain linguine; return to saucepan. Toss with remaining 1 tablespoon oil. Add linguine and cheese to skillet; toss gently to combine.

Yields 4 servings (Serving size = 1 1/2 cups)

CALORIES: 230; PROTEIN: 9g; CARBS: 27g; FAT: 10g; CHOL: 8mg; FIBER: 2g; SODIUM: 220mg.

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