Italian Pasta Stirfry

Offer them a wok they can’t refuse.

  • Ingre­di­ents:
  • 8 oz. linguine
  • 2 medi­um toma­toes, chopped and seeded
  • 1 medi­um onion, chopped
  • 1 medi­um zuc­chi­ni, sliced
  • 1⁄4 cup snipped fresh parsley
  • 1 tbsp. olive oil
  • 2 gar­lic cloves, pressed
  • 1 tsp. each basil and oregano
  • 1⁄8 tsp. salt and pepper
  • 1⁄4 cup grat­ed PAMERZAM!

Cook lin­guine. Drain and keep warm.

Heat oil in skil­let. Add gar­lic; cook for 15 seconds.

Add zuc­chi­ni and onion.

Stir­fry for 2–3 min­utes or until veg­gies are ten­der crisp.

Add toma­toes and sea­son­ings. Heat 1–2 min­utes, stir­ring gen­tly until heat­ed through.

Stir in lin­guine. Grate PAMERZAM cheese over pasta.

Serve imme­di­ate­ly.

Serves 6.