Mediterranian Linguini

6 ounces whole wheat linguini

Vegetable spray

1 cup sliced fresh mushrooms

1 green pepper, cut into thin stops

1 clove garlic, minced

One 14-ounce can artichoke hearts, quartered

1 red pepper, cutting into strips

1/2 cup dry Italian salad dressing

3 tablespoons ripe black olives, pitted and sliced

1 tablespoon fresh parsley

1/2 cup shredded mozzarella

Cook linguini according to package directions and drain to keep warm. Coat skillet with spray over medium heat until hot. Add mushrooms, both peppers, garlic and saute until tender. Add artichoke, salad dressing, olives and parsley, stir well and heat thoroughly. Add to reserved linguini, toss sprinkle mozzarella on top and serve.

Serves 12.

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Cajun Country -- New Iberia, Louisiana