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

Cut squash and zucchini into 1/4 inch slices; cut slices into thin strips so they have peel on ends. Cut red pepper into very thin strips. Preheat a skillet over high heat, add oil. Add squash, zucchini, pepper, mushrooms and garlic. Stir fry 2 to 3 minutes until tender crisp. Stir together wine, salt, basil, tarragon, and crushed red pepper. Drizzle over vegetables, toss to coat. Heat through. Cook pasta according to package directions. Drain and return to kettle. Add vegetable mixture. Toss to mix. Transfer to large platter. Sprinkle with cheese. 6 to 8 side dish servings.