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Zucchini-Mushroom Pasta

1 small clove garlic, mashed or one teaspoon of garlic paste
1/4 to 1/2 onion, chopped
1/2 zucchini, sliced thin
4-5 mushrooms, sliced
Cut all into bite-sized pieces.

When you put the spaghetti on, start the veggies in a small skillet over
medium-high heat.

Use a little olive oil in the pan with the garlic and onion. When
the onion starts to turn clear add the mushrooms. When the mushrooms
start to look more tender, add the zucchini.

Once the zucchini is in the pan sprinkle with the following (to
your taste): A pinch of:

garlic salt
onion powder
chicken bouillon
coarse ground pepper
basil
oregano

Add 1 tablespoon red cooking wine and turn heat to low. (Usually
the zuccini adds some juice to the pan. If it looks like there
won't be enough juice to cover your portion of spaghetti, add 1
tablespoon water.) Simmer until the vegetables are the tenderness
you like.

Spaghetti should be just finishing up. Pour the vegetables over
the drained spaghetti. Top with Romano or Parmesan.

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