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

1. Cut summer squash and zucchini into 1/4 inch thick slices; then cut slices into very thin strips so they have peel on ends. Cut red pepper into very thin strips.

2. Preheat a wok or large skillet over high heat; add olive oil. Add squash, sweet red pepper, mushrooms and garlic. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir together the white wine, salt, basil, tarragon and crushed red pepper. Drizzle mixture over vegetables; toss to coat. Heat through.

3. Meanwhile, cook linguine or fusilli according to package directions. Drain pasta and return to kettle. Add the cooked vegetable mixture. Toss to mix. Transfer to large serving platter. Sprinkle with cheese.

Per serving: 192 calories, 6 grams protein, 26 grams carbohydrates, 6 grams fat, 3 mg. cholesterol, 171 m. sodium, 289 mg. potassium, 2 grams dietary fiber.