Pasta With Garden Vegetables

1 tbs. oil
1 clove garlic, minced
2 small zuchinni, sliced 1/4 in thick (1 cup)
1 small yellow summer squash, sliced 1/4 in thick (1 cup)
5 ounces fresh mushrooms, sliced (2 cups)
3 green onions, sliced (1/3 cup)
1/2 tsp. dried oregano, crushed
1 large tomato, diced (1 1/2 cups)
1/8 tsp. pepper
8 ounces corkscrew macaroni, cooked and drained.
1/4 cup finely shredded romano or parmesean cheese
1 cup shredded provolone or mozzarella cheese ( 4 ounces)

1. Pour oil into wok or large skillet, add more oil if needed during cooking, Preheat over med. high heat. Stir fry garlic in hot oil 15 seconds.

2. Add zuchinni and summer squash; stir fry for 3 min. Add mushrooms and green onions, stir fry about 1 min. more or til vegetables are crisp tender.Add tomato, oregano and 1/8 tsp. pepper, stir fry for 2 min. more.Remove from heat.

Add hot macaroni and cheese to the vegetable mixture. Toss to combine.Serve immediately. Sprinkle with provolone or mozzarella cheese and freshly ground pepper.
Serves 4.