6 oz. linguine
1 Tbsp. vegetable oil
2 cups Pictsweet Stir-Fry California
5 Tbsp. water
1 Tbsp. garlic, minced
1 can (2 1/2 oz.) black olives,
sliced and drained
1 can (16 oz.) diced tomatoes, drained
1 Tbsp. basil, crushed
1 Tbsp. dried parsley flakes
1 1/2 cup Parmesan cheese, grated

COOKING DIRECTIONS:

Prepare linguine according to cooking directions; drain and keep warm. Heat skillet over high heat; coat with oil. Add frozen Stir-Fry California, water and garlic to hot oil and stir-fry for 3 minutes. Reduce heat to medium; add olives, tomatoes, basil and parsley. Continue cooking while stirring for one minute. Add cooked linguine and Parmesan cheese. Gently toss to coat. Serve hot.