4 c. water
4 oz. linguini
1/2 tsp. olive oil
1 tsp. freshly pressed garlic
1/2 tsp. each dried basil & oregano
1/2 c. 1/2" cubes onion
1 c. cubed bell pepper
1/2 c. thinly sliced zucchini
1/2 tsp. arrowroot or cornstarch
2 tbsp. dry vermouth (or chicken broth)
3/4 c. halved cherry tomatoes
1 1/2 tsp. chopped parsley
1 tbsp. grated Parmesan cheese

1. Boil pasta 12 to 15 minutes.

2. Heat oil in skillet, add garlic, basil, oregano and cook 1 minute. Add onion, bell pepper, zucchini, stir fry over high heat until vegetables are crisp and tender.

3. Stir arrowroot in vermouth or chicken broth. Add vegetable mixture and cook until glazed.

4. Add pasta and toss to mix. Top with tomatoes, parsley and cheese.

Serves 3.