1 med. yellow summer squash
1 med. zucchini squash
1 med. sweet red pepper
2 tbsp. olive oil
1 1/2 c. sliced mushrooms
2 to 3 cloves garlic, minced
1/4 c. dry white wine
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. tarragon
1/4 tsp. crushed red pepper
6 oz. linguine
1/4 c. freshly grated Parmesan cheese

Cut squash into 1/4 inch slices; then cut slices into very thin strips so they have peel on the ends. Cut red pepper into very thin strips. Preheat a wok or large skillet over high heat; add olive oil. Add vegetables and garlic. Stir-fry 2 to 3 minutes or until vegetables are crisp tender. Stir together seasonings and wine. Drizzle mixture over vegetables; toss to coat. Heat thoroughly.

Meanwhile cook linguine according to package directions. Drain pasta and return to kettle. Add cooked vegetables. Toss to mix. Transfer to large serving platter. Sprinkle with cheese. Makes 6 to 8 side dish servings. This is a colorful, nutritious, quick fix vegetable- pasta combination.