Italian Pasta Stir-Fry

1. Cook linguine according to package directions.

2. Drain and keep warm.

3. Chop tomatoes and onion.

4. Slice zucchini.

5. Snip parsley.

6. Heat oil in a stir-fry skillet over medium heat until hot.

7. Add pressed garlic to skillet; stir-fry for 15 seconds.

8. Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.

9. Add tomatoes, parsley and seasonings.

10. Heat 1-2 minutes, stirring gently until heated through.

11. Remove from heat.

12. Stir in linguine.

13. Grate parmesan cheese over pasta.

14. Serve immediately.

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Nutrient	Quantity
Total fats	16.4429 g
Protein	57.4377 g
Carbohydrates	31.3259 g
Energy	500.9281 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1849 g
Water	537.9141 g
Aspartic acid	0.5489 g
Calcium, Ca	514.2088 mg
Lutein + zeaxanthin	1193.3035 g
Fiber, total dietary	5.6508 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1895.2855 g
Niacin	4.4499 mg
Vitamin A, RAE	247.6296 g
Arginine	0.237 g
Riboflavin	0.4529 mg
Tocopherol, beta	0.0394 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0572 g
Glutamic acid	1.4683 g
Sodium, Na	410.9461 mg
Fatty acids, total saturated 16:1 undifferentiated	0.23 g
Total lipid (fat)	16.4429 g
Manganese, Mn	0.615 mg
Fructose	4.7901 g
Proline	0.1025 g
Fatty acids, total saturated 16:0	2.1027 g
Fatty acids, total saturated 8:0	0.0115 g
Sucrose	1.0891 g
Choline, total	177.091 mg
Sugars, total	11.6257 g
Serine	0.1332 g
Fatty acids, total saturated 10:0	0.0254 g
Fatty acids, total saturated 18:0	0.496 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.7262 mg
Selenium, Se	48.2067 g
Ash	6.1766 g
Fatty acids, total saturated 18:1 undifferentiated	10.1757 g
Pantothenic acid	0.4962 mg
Phenylalanine	0.1396 g
Copper, Cu	0.8168 mg
Betaine	0.3986 mg
Thiamin	0.4537 mg
Retinol	75.8 g
Methionine	0.0328 g
Iron, Fe	6.3189 mg
Carbohydrate, by difference	31.3259 g
Phosphorus, P	667.9989 mg
Folate, total	122.6296 g
Tocopherol, gamma	0.507 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	6329.6375 g
Alanine	0.1452 g
Cholesterol	117.3333 mg
Valine	0.1269 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	1.6669 g
Glycine	0.1216 g
Carotene, alpha	248.4945 g
Glucose (dextrose)	5.2429 g
Fatty acids, total saturated 14:0	0.1106 g
Zinc, Zn	3.8039 mg
Isoleucine	0.1032 g
Fatty acids, total saturated 12:0	0.0286 g
Fatty acids, total polyunsaturated	2.1244 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1602 g
Tocotrienol, alpha	0.071 mg
Vitamin A, IU	3674.4551 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	122.6296 g
Tryptophan	0.044 g
Vitamin C, total ascorbic acid	67.574 mg
Phytosterols	64.5695 mg
Galactose	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0771 g
Vitamin B-12	2.4867 g
Vitamin K (phylloquinone)	278.5444 g
Fatty acids, total saturated	2.9277 g
Histidine	0.0733 g
Fatty acids, total monounsaturated	10.4802 g
Threonine	0.1261 g
Folate, food	122.6296 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.4782 g
Vitamin E (alpha-tocopherol)	4.5563 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	105.0802 mg
Lysine	0.1711 g
Potassium, K	1549.165 mg
Cystine	0.0363 g
Fluoride, F	6.9663 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	44	10.274	0.11
Parmesan cheese	0.25 cup	74	8	1
Tomato	2	44.28	9.5694	0.492
Zucchini	1	2.31	0.3421	0.044
Parsley	0.25 cup	5.4	0.9495	0.1185
black pepper	0 teaspoon	0.7216	0.1839	0.0094
Basil	1 teaspoon	0.2032	0.0234	0.0057
oregano leaf	1 teaspoon	201.7333	0	1.1333
linguine	8 ounces	201.7333	0	1.1333