Veggie Spaghetti

[Guest guest]

Veggie Spaghetti

 

1 pkg. (16 oz.) spaghetti

2 TB olive or vegetable oil

1/4 cup carrots, peeled and sliced

1/2 cup onion, diced

4 cups zucchini, cut into 1/2 " slices

2 garlic cloves, finely chopped

3 medium tomatoes, cut into 1 " pieces

1/2 cup frozen green peas, thawed

1 TB chopped fresh basil leaves or 1 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. ground black pepper

2/3 cup grated Parmesan cheese

 

Cook and drain spaghetti as directed on package.

 

While spaghetti is cooking, heat oil in 10 " skillet over medium high heat.

 

Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until

vegetables

are crisp tender.

 

Stir in remaining ingredients except cheese; cook until hot. Serve vegetable

mixture

over cooked spaghetti. Sprinkle with cheese.

 

Yield: 6 servings.