This was one of the "Heart Healthy" specials at the Decatur Country Club. The chef graciously shared it with me.

1/2	Tbsp.	Olive oil
1/2	Tbsp.	Canola oil
2	Cups	Broccoli florets, cut into 1" pieces
1	Cup	Chopped onion
3/4	Cup	Julienned carrots
1	Cup	Sliced mushrooms
1	Cup	Yellow squash
		halved lengthwise & thinly sliced
1	Tsp.	Finely chopped garlic
1	Cup	Zucchini, thinly sliced
1	Tbsp.	Vegetable bouillon
1	Tomato	Chopped and added just
		before serving
1	Tbsp.	Fresh basil, chopped
1	Tbsp.	Fresh parsley, chopped (optional)
1/4	Tsp.	Dried oregano (optional)
1/2	Pkg.	Capellini (angel hair pasta)
2	Tbsp.	Parmesan Cheese or
		non-fat grated italian cheese

• In large non-stick saucepan, heat oils over medium high heat, 30 seconds. Add broccoli, onions and carrots - saute until carrots tender (approx. 5 minutes). Add mushrooms, squash and garlic; saute 2 minutes longer.

• Mix vegetable bouillon in 1/2 cup hot water and the remaining ingredients; cook, stirring until just crisp tender.

• Meanwhile cook pasta in large pot of boiling water until tender, 3-6 minutes; drain and place in serving bowl.

• Toss with vegetables; sprinkle evenly with parmesan cheese.

Add chopped tomato at this time and serve immediately. Servings - 2.