2 c. cauliflower florets
2 c. broccoli florets
1 c. zucchini, cut into 1" pieces
2 c. green beans, cut into 1"
6 med. tomatoes, or 1 qt., canned, drained
2 tbsp. olive oil
2 cloves garlic, minced
Salt
1/2 tsp. sugar
1/4 tsp. pepper
1 (7 oz.) pkg. spiral macaroni
1/3 c. diet Italian dressing
2 tbsp. dried or 1/2 tsp. fresh basil

Cook each vegetable in boiling salted water (2 quarts water and 1 teaspoon salt) until crisp tender, 2 to 3 minutes for cauliflower, 1 minute for broccoli, 1 to 2 minutes for squash, 4 minutes for green beans. Drain, cool immediately in cold water, drain on paper towels. Peel, seed and cut tomatoes into 1" pieces.

In skillet, heat olive oil, saute garlic 20 seconds. Stir in tomatoes, salt, sugar and pepper. Cook 2 minutes. Cook macaroni in boiling water until al dente, about 6 minutes. Drain, rinse briefly in cool water, drain well. Place slightly warm macaroni in large bowl, toss with dressing. Toss in vegetables, tomatoes and basil. Refrigerate covered several hours to blend flavors. Yield: 12.