Garden Toss Spaghetti - cooking recipe

Ingredients

olive oil
1 large carrot, grated
1 medium zucchini, sliced
1 small red onion, thinly sliced
1 small green pepper, julienne strips
1 c. pitted olives, wedged
fresh mushrooms, sliced
1 lb. spaghetti
2/3 c. half and half
1/2 c. Parmesan
1 tsp. salt
1/2 tsp. pepper

Preparation

Saute veggies in oil until zucchini is tender.
Prepare spaghetti; toss with half and half, cheese, salt and pepper.
Add hot cooked veggies to spaghetti and toss well.
Serve on warm platter.