|Vegetable cooking spray||1|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|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 and quartered (1 Can)|
|Oil free italian dressing||1⁄2 Cup (8 tbs) (Commercial)|
|Sliced pitted ripe olives||3 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Linguine||6 Ounce (Uncooked)|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
1. 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.
2. Cook linguine according to package directions, omitting salt and fat; drain well.
3. Combine linguine and vegetable mixture; toss well. Transfer mixture to a serving dish; sprinkle with cheese, and serve immediately.