Veggie Noodle Salad

INGREDIENTS
1 Tablespoon olive oil
1 1/2 (one and one-half) cups broccoli florets
2 cloves garlic, minced
2 tomatoes, seeded and diced
3/4 (three-quarter) cup zucchini, diced
1/2 (one-half) cup carrots, shredded
1/4 (one-quarter) cup honey
1/4 (one-quarter) cup lemon juice
1 teaspoon grated lemon peel
1/2 (one-half) teaspoon dried basil, crushed
6 ounces whole wheat linguine pasta, cooked

METHOD
Heat oil in a large skillet over medium-high heat. Add broccoli and garlic and stir-fry two minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and basil. Simmer five minutes or until vegetables are tender, stirring gently. Toss with noodles. Serve at room temperature or chilled to six.