Garden Vegetable Spaghetti

 

1

package (16 ounces) spaghetti

2

tablespoons olive or vegetable oil

2

medium carrots, sliced (1/4 cup)

1

medium onion, diced (1/2 cup)

2

medium zucchini, cut into 1/2-inch slices (4 cups)

2

garlic cloves, finely chopped

3

medium tomatoes, cut into 1-inch pieces

1/2

cup frozen green peas, thawed

1

tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1/2

teaspoon salt

1/4

teaspoon pepper

2/3

cup grated Parmesan cheese

• 1 Cook and drain spaghetti as directed on package.
• 2 While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• 3 Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.