|Vegetable cooking spray||1|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green pepper||1 Medium, seeded and cut into thin strips|
|Sweet red pepper||1 Medium, seeded and cut into thin strips|
|Garlic||1 Clove (5 gm), minced|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Low calorie italian dressing||1⁄2 Cup (8 tbs) (Commercial)|
|Sliced pitted ripe olives||3 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Linguine||6 Ounce (Uncooked)|
|Shredded part skim mozzarella cheese||2 Ounce|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and next 3 ingredients; saute until vegetables are crisp-tender.
Add artichokes, Italian dressing, olives, and parsley; cook 3 minutes or until thoroughly heated, stirring occasionally.
Cook linguine according to package directions, omitting salt and fat; drain well.
Combine linguine and vegetable mixture; toss well.
Transfer mixture to a serving dish; sprinkle with cheese, and serve immediately.