VEGETABLE SPAGHETTI




Ingredients :
 
1 package (16 oz) spaghetti
 
2 tablespoons olive or vegetable oil
2 medium zucchini, cut into 1/2-inch slices (2 cups)
2 medium carrots, thinly sliced (1 cup)
1 cup sliced fresh mushrooms
1 medium onion, diced (1/2 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, seeded, cut into 1-inch pieces
1 jar (7 oz) roasted red peppers, drained, coarsely chopped



 
2 cups any variety tomato pasta sauce 
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
 
Shredded or grated Parmesan cheese, if desired
 
Cook and drain spaghetti as directed on package.
 
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
 
Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. 


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