Mixed Vegetable Pasta - cooking recipe

Ingredients

6 oz. spaghetti (uncooked)
nonfat cooking spray
1 c. broccoli flowerets
1 c. thinly sliced carrots
1 c. sliced zucchini
1/4 c. sliced onion
1 small yellow pepper, cut in strips
1 c. sliced fresh mushrooms
1 small tomato, cut into 8 wedges
2 Tbsp. dry vermouth
1/4 c. plus 2 Tbsp. Parmesan cheese
1 Tbsp. minced fresh parsley
1/4 tsp. sweet red pepper flakes

Preparation

Cook pasta according to package directions; drain and set aside.
Coat a large nonstick skillet with a nonfat cooking spray. Place over medium heat until hot.
Add the broccoli and the next 3 ingredients; saute 4 minutes.
Add pepper strips and mushrooms; saute 4 minutes longer.
Add pasta, tomato and vermouth; toss gently.
Cook until thoroughly heated.
Sprinkle with cheese, parsley and pepper flakes; toss gently.
Serve immediately. Yields 9 servings.
Contains 2.3 g fat.