Instructions: 1. Cook linguini following package directions for 8 minutes. Drain and keep warm.

2. Meanwhile, in a large skillet, heat oil over moderate heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes, stirring constantly, until broccoli is bright green. Add zucchini and toss with broccoli. Cover and cook vegetables 5 minutes longer, until heated but firm.

3. Add linguini; remove skillet from heat and keep covered.

4. In a small saucepan, mix Parmesan [or Romano] with milk and basil. Stir over moderate heat for 2 minutes, until cheese melts.

5. Add cheese mixture to linguini and vegetables, and toss gently to mix.

Serve with pepper.

Yields 4 servings, each 2 cups, each 208 Calories according to my old notes.

3.5 g fibre

NOTES : I found that the zucchini took much longer than 5 minutes to become edible, which means that, I either need to slice the zucchini more thinly or cook it

I tried this out Sunday night and shared the leftovers Monday night. The sauce of milk, grated cheese, and dried basil made the dish seem higher in fat than it was, but I think I may add more basil next time for a stronger flavour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.