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1
Cook linguine in boiling, unsalted water; drain and keep warm. Preheat a wok or large skillet over high heat; add olive oil (add more oil, if necessary, during cooking).
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2
Stir-fry garlic in hot oil for 15 seconds.
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3
Add carrots; stir-fry for 2 minutes.
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4
Add zucchini, onion and celery; stir-fry about 3 minutes or until vegetables are crisp-tender.
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5
Gently stir in garbanzo beans, tomatoes, olives, snipped parsley and basil.
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6
Cover and cook for 1 to 2 minutes or until mixture is heated through.
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7
Remove the wok or skillet from heat.
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8
Add linguine, Parmesan cheese and margarine.
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9
Toss gently until mixture is coated.
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10
Transfer to 4 dinner plates; sprinkle Mozzarella cheese over each serving. Garnish with fresh basil, if desired.
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11
Serve immediately.
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12
Yield: 4 servings.
