1/2 lb. cooked linguine
1/2 c. no oil Italian dressing
1/2 lb. sm. shrimp, uncooked, shelled, and deveined
1 med. yellow squash, peeled & cut into julienne strips
1 med. zucchini, peeled & cut into julienne strips
1 med. carrot, peeled & cut into julienne strips
3 green onions, cut into strips
1 clove garlic, minced
1/4 c. chopped parsley
2 tsp. grated lemon peel
1 tsp. salt
Dash of cayenne pepper

In medium skillet, heat Italian dressing. Add remaining ingredients, except linguine. Cook and stir until shrimp are pink. Add linguine; toss. Garnish with parsley. Serves 4 to 6.