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. 

Sprinkle with cheese.