Mmm Monday: Italian Pasta Stir-Fry

This recipe comes from the Pampered Chef's recipe collection.  It's a Season's Best from Fall/Winter 1996.  If you haven't noticed by now, I should take a second to mention that none of my recipes are "originals".  I am a terrible cook and would be completely lost without recipes.  And even with a recipe it's not a guarantee that what I whip up will be edible.  So if you're looking for original recipes or pretty pictures, I'm afraid I can't help you...but I can provide a nice little collection of recipes!

Ingredients
8 oz linguine, uncooked
1 medium zucchini, sliced
 medium onion, chopped
2 medium tomatoes, seeded & chopped (I just used canned diced tomatoes)
¼ cup fresh parsley, snipped
1 tablespoon olive oil
2 large garlic cloves, pressed
1 teaspoon each dried basil & oregano leaves (I bought dice tomatoes that already had these seasonings in them, so I just skipped this step)
1/8 teaspoon each salt & ground black pepper
¼ cup grated Parmesan cheese (we didn't remember this until we were finished with dinner, so it's not essential if you don't have it on hand)

1. Cook pasta according to package directions; keep warm.
2. Heat oil in a stir-fry skillet.  Add garlic and stir-fry 15 seconds.
3. Add zucchini and onion; stir-fry 2-3 minutes or until crisp-tender.
4. Add tomatoes, parsley, and seasonings.  Heat 1-2 minutes, stirring gently until heated through.
5. Remove from heat.  Stir in warm pasta.  Sprinkle Parmesan cheese.

Just for the record, I loved this recipe, but my husband hated it.  He's not a fan of vegetarian meals, so that might be it.  Next time I'll throw in some tuna/chicken/bacon, and I'm sure he'll change his tune.  I love recipes like these, because I can just toss in whatever I have left in the fridge.  We had half a cucumber and some carrots that I had to use up, so I threw those in and it was just delish.  I call recipes like these my user-upers.