1 1/2 tablespoons olive oil
1/2 teaspoon reduced fat margarine
1 1/2 cups broccoli florets
2 cloves minced garlic
2 tomatoes seeded and diced
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
Salt and pepper to taste
6 ounces cooked linguine
Grated Parmesan cheese

Heat oil and margarine in a large skillet over medium-high heat until hot. Add broccoli and garlic and stir-fry for 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrots, honey, lemon juice, lemon peel and seasoning and simmer for 4 minutes or until vegetables are tender. Toss with noodles and cool. Sprinkle with Parmesan cheese and serve at room temperature.

Makes 6 Servings
Serving Size: 6 ounces