12 oz Boneless beef top round

           -steak, cut 3/4 inch thick
      2    Garlic cloves, minced

      1    Yellow summer squash,

           -halved lengthwise,
           -cut diagonally
      2 c  Broccoli flowerettes

      1 ts Olive oil

      1 c  Cherry tomato, halved

    1/3 c  Non-fat italian salad

           -dressing
    1/4 c  Green onions, thinly sliced

      6 oz Fettucine, cooked & drained

      1 tb Parmesan cheese

  Trim fat from beef. Thinly slice beef across the grain into bite-size
  strips. Spray a wok or large skillet with non-stick cooking spray.
  Heat over medium heat. Stir-fry garlic for 15 seconds. Add squash and
  broccoli and stir-fry for 3 - 4 minutes or until crisp-tender. Remove
  from wok. Add oil to wok, then add beef and stir-fry 3 - 4 minutes or
  to desired doneness. Return vegetables to wok. Add cherry tomato
  halves, salad dressing and green onions. Toss to mix. Cover to heat
  through. Serve over hot pasta, and sprinkle with parmesan cheese.