Garden Vegetable Spaghetti
16 ounces spaghetti
2 tablespoons olive oil
2 medium carrots, sliced
1 medium onion, chopped
2 medium zucchini, chopped
3 cloves garlic, minced
3 medium tomatoes, cut into 1" pieces
1/2 cup frozen peas, thawed
1 tablespoon fresh chopped basil or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup Parmesan cheese (optional), grated
Cook and drain spaghetti per package directions.
Meanwhile, heat oil in a 10-inch 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 spaghetti. Sprinkle w/Parmesan cheese if