Here's a hearty main dish that combines lots of fresh vegetables, pasta and cheese.

6	Oz.	Linguine, broken up
1	Tbsp.	Cooking oil
2	Cloves	Garlic, minced
2	Med.	Carrots, thinly bias sliced (1 cup)
1	Med.	Zucchini, thinly sliced (1 1/4 cup)
1	Med.	Onion, chopped
1	Stalk	Celery, thinly sliced
1	15 oz. can	Garbanzo beans, drained
3	Med.	Tomatoes, chopped
1/2	Cup	Sliced pitted ripe olives
1/4	Cup	Snipped parsley
1	Tbsp.	Snipped fresh basil or
		1 tsp. dried basil, crushed
1/4	Cup	Grated parmesan cheese
3	Tbsp.	Butter
1	Cup	Mozzarella cheese, shredded

Cook linguine in boiling unsalted water, according to package directions; drain and keep warm. Meanwhile, preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds. Add carrot; stir-fry for 2 minutes. Add zucchini, onion, and celery; stir-fry about 3 minutes or until vegetables are crisp-tender. Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil. Cover and cook for 1 to 2 minutes or til mixture is heated through. Remove the wok or skillet from heat. Add linguine, parmesan cheese and butter. Toss gently til mixture is coated. Transfer to 4 dinner plates; sprinkle mozzarella cheese over each serving. Garnish with fresh basil, if desired. Serve immediately.