3 med. zucchini, pared and cubes (1 lb.)
2 tbsp. lemon juice
1/4 c. white semi-dry wine
3 cloves garlic, minced
2 med. onions, sliced and separated
3 lg. ripe tomatoes, thinly sliced
1/4 c. fresh basil, chopped
1 tbsp. fresh parsley, chopped
1/2 tsp. red pepper, crushed
1/4 tsp. salt; optional
1 lb. ziti macaroni, cooked

Toss zucchini with lemon juice and set aside. In large non-stick skillet, saute garlic in wine over high heat for about 1 minutes. Add zucchini and onions; stir fry for 3-4 minutes. Add tomatoes, basil, parsley, red pepper and salt. Toss several times to blend ingredients.

Cover skillet, reduce heat and simmer until zucchini is tender. Arrange cooked ziti in large oval platter or pasta bowl. Spoon zucchini mixture over pasta and serve immediately. Serves 6, 275 calories per serving.