1 tbsp. vegetable oil
1 c. thinly sliced carrots
1 c. sliced onions
1 c. sliced zucchini
1 c. sliced mushrooms
1 c. broccoli florets
4 oz. Muenster cheese, shredded, divided
1 c. tomato juice
1 c. cooked whole wheat ziti macaroni
1 tsp. chopped fresh basil
1 tsp. Italian (flat-leaf) parsley
Dash pepper

In 10 inch skillet or a wok heat oil; add carrots and cook, stirring quickly and frequently, until carrots are tender, 1-2 minutes. Add onions, zucchini, mushrooms and broccoli; continue stir-frying until vegetables are tender-crisp. Remove skillet (or wok) from heat and stir in 2 ounces cheese, the tomato juice, ziti, basil, parsley and pepper.

Preheat oven to 350 degrees. Transfer macaroni mixture to 2 quart casserole and sprinkle with remaining 2 ounces cheese. Bake until cheese is melted and mixture is bubbly, about 20 minutes. Makes 2 servings.