|Bell pepper strips||2 Cup (32 tbs) (Red, Green Or Yellow)|
|Sliced zucchini/Yellow squash||1 Cup (16 tbs)|
|Julienne carrot strips||1 Cup (16 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Italian seasoning||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground black pepper||1⁄4 Teaspoon|
|Fleischmann's margarine||2 Tablespoon|
|Coarsely chopped tomatoes||1 Cup (16 tbs)|
|Penne pasta||1 Pound, cooked in unsalted water and drained|
|Egg beaters||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large skillet, over medium heat, saute bell peppers, zucchini, carrots, onion, Italian seasoning, garlic and black pepper in margarine for 3 minutes.
Add tomato; saute for 1 minute more or until vegetables are tender-crisp.
Toss with hot pasta, Egg Beaters and cheese.