4 oz. uncooked linguine, broken in half	2 tbsp. olive or vegetable oil	1 (8 oz.) pkg. sliced fresh mushrooms
2 med. zucchini, halved lenghtwise, sliced	1 cup frozen corn	2 garlic cloves, minced
½ cup sour cream	¼ cup milk	½ tsp. grated gingerroot
½ tsp. Asian chile sauce	¼ tsp. salt

1. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
2. Heat oil in large skillet or wok over medium high heat until hot. Add mushrooms; cook and stir 2 minutes. Add zucchini, corn and garlic; cook and stir 4 to 5 minutes or until vegetables are crisp tender.
3. Combine all remaining ingredients; blend well.
4. Add cooked linguine and sour cream mixture to skillet; cook and stir until thoroughly heated.

Ingredient info:
For quick cooking methods such as stir frying, select young zucchini that are about 6" long. As zucchini age, the peel toughens, the seeds enlarge and the sweet flavor fades.

Asian chile sauce, also called chile paste or Szechuan paste, is a spicy blend of soybeans, chiles, vinegar and garlic.

Ingredient substitution:
Vermicelli or spaghetti can be used in place of the linguine.

Serving size: 1/5 recipe
Calories: 250
Calories from fat: 110
Dietary exchanges: 1½ starch, 1 vegetable, 2½ fat OR 1½ carbohydrate, 1 vegetable, 2½ fat