1 tbsp. Cooking Oil
2 cloves Garlic, minced
2 Small Zucchini, sliced
1 Small Yellow Summer Squash, sliced
5 oz. Fresh Mushrooms, sliced
3 Green onions, sliced
1/2 tsp. Dried Oregano, crushed
1 Large Tomato, diced
Pinch of Pepper
8 oz. Corkscrew macaroni, cooked and drained
1/4 cup Finely Shredded Romano or Parmesan Cheese
1 cup Shredded Mozzarella Cheese

Pour cooking oil into a wok or large skillet. Add more oil as needed. Preheat medium-high. Stir-fry garlic in hot oil for 15 seconds. Add zucchini and summer squash. Stir for 3-4 minutes. Add mushrooms and green onions; stir-fry until veggies are crisp-tender. Add tomato, oregano, and pepper. Stir-fry 2 more minutes. Remove from heat. Add hot cooked pasta and cheeses into the vegetable mixture. Toss to combine. Sprinkle with mozzarella cheese.

Make 4 Servings.