4 oz. linguine
2 1/8 tsp. peanut or vegetable oil
3 - 4 small zucchini (about 1 lb.)
1 sm. garlic clove, crushed
1/2 lb. lean ground beef
16 oz. can whole peeled tomatoes, chopped
1/4 c. packed, chopped, fresh basil or 1/tbsp. dried leaf basil
1/8 tsp. dried leaf thyme
1/8 tsp. dried leaf oregano
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 tbsp. grated Parmesan cheese

Break linguine into 2 inch pieces. In large sauce pan, bring 3 to 4 quarts water to boil. Add 1/8 teaspoon oil and linguine; cook according to package directions until tender but firm to the bite. While pasta cooks. cook zucchini lengthwise in thin slices; stack slices and cut in lengthwise julienne strips. Place wok over high heat; add remaining oil. When hot, add garlic; stir fry until lightly browned. Remove and discard garlic. Add ground beef to wok; stir fry, breaking up meat until lightly browned. Stir in zucchini strips; stir fry 1 minute. Add tomatoes with juice, basil, thyme, oregano, salt and pepper. Drain cooked pasta; stir cooked pasta and cheese into wok. Stir fry until mixture is bubbly hot. 170 calories per serving. Serves 4.