Italian Shrimp Stir-Fry

8 oz. uncooked linguine

¾ c. reduced-calorie Italian dressing

1½ t. grated lemon peel

3 cloves garlic, finely chopped

¾ lb. fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined

3 c. broccoli flowerets

1 medium yellow summer squash, cut lengthwise in half, then cut crosswise

2 T. water

8 cherry tomatoes cut in half

12 extra large pitted ripe olives, cut in half

¼ c. chopped fresh basil leaves

Grated parmesan cheese, if desired

Directions:

Cook and drain linguine as directed on package.

Keep warm.

Mix dressing, lemon peel and garlic.

Set aside.

Spray 12-inch non-stick skillet with cooking spray.

Heat over medium high heat.

Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm.

Remove shrimp from skillet.

Spray skillet with cooking spray.

Heat over medium-high heat.

Add broccoli and squash; stir-fry 1 minute.

Add water.

Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp tender.

(Add water if necessary to prevent sticking.)

Stir in dressing mixture.

Cook 30 seconds.

Stir in tomatoes, olives, basil, shrimp, and linguine.

Stir-fry until hot.

Sprinkle with cheese.

Yield: 5 servings