2 c. uncooked spinach noodles
1 tbsp. reduced calorie butter
1 c. coarsely chopped zucchini
1 c. sliced celery
1 c. frozen peas, thawed
1/2 tsp. salt
1/4 tsp. lemon pepper
1 tbsp. grated Parmesan cheese

Cook noodles as directed on package; drain. Heat butter in 10 inch nonstick skillet over medium heat until melted. Stir in remaining ingredients except cheese. Cover and cook about 2 minutes, stirring occasionally, until zucchini is crisp tender. Stir in noodles; heat through. Sprinkle with cheese. Makes 6 servings.