Vegetable Spaghetti

1 (16 oz) package angel hair pasta
2 tablespoons olive oil
2 medium carrots, sliced (1/4 cup)
1/2 pound green beans, sliced
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
1/4 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, green beans, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot.
4. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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