Garden Vegetable Spaghetti

A bounty from the garden makes a delicious pasta dinner!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package spaghetti
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 2  medium carrots, sliced (1/4 cup)
• 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 pea, thawed
• 1  tablespoon  chopped fresh basil leaves or 1  teaspoon dried basil leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2⁄3 cup  grated parmesan cheese

Directions

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, 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.