Shelly's Recipe

GARDEN SPAGHETTI

Category: Pasta

1 (16 oz) pkg spaghetti, cooked al dente
2 tbsp olive oil
2 medium carrots, sliced
1 medium onion, diced
2 medium zucchini cut into 1/2 inch slices
1 small eggplant, diced, optional
2 cloves garlic, finely chopped
3 medium tomatoes, cut into 1 inch pieces
1/2 cup frozen green peas, thawed
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2/3 cup grated Parmesan cheese

While spaghetti is cooking, heat oil in a skillet. Cook vegetables and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.