8 oz. uncooked penne pasta (tube shaped)	1 tbsp. margarine or butter	1 cup frozen corn
� cup sliced green onions	6 oz. cooked ham cut into julienne strips (about 1 cup)	1 med. zucchini, cut into julienne strips
4 Italian plum tomatoes, sliced and quartered	� tsp. salt	1/8 tsp. freshly ground black pepper
� cup shredded fresh Parmesan cheese

1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, melt margarine in 12" nonstick skillet over medium-high heat. Add corn, onions, ham and zucchini; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Add penne and all remaining ingredients except cheese. Reduce heat to medium; cook and stir 3 to 5 minutes or until thoroughly heated. Stir in cheese.

Ingredient substitution:
Regular tomatoes, coarsely chopped, or cherry tomatoes, halved, can be substituted for the plum tomatoes.

Kitchen tip:
Be sure your skillet holds at least 2 quarts for adequate space to accommodate all the ingredients in this dish. If your skillet is too small, use a Dutch oven or wok.

Make it special:
Garnish this pasta dish with additional shredded Parmesan cheese and sliced green onions.

Serving size: 1� cup
Calories: 420
Calories from fat: 110
Dietary exchanges: 3� starch, 1 vegetable, 1� very lean meat, 1� fat OR 3� carbohydrate, 1 vegetable, 1� very lean meat, 1� fat