1 package (12 ounces) uncooked fettuccini noodles
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
3/4 teaspoon salt, divided
1/4 cup snipped fresh basil leaves
1/4 teaspoon coarsely ground black pepper
1 ounce shaved fresh Parmesan cheese
1. In Executive (8-qt./7. 6-L) Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Core & More; slice tomatoes into 1/4-inch strips.
3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.
Yield: 8 servings