Light Italian Spaghetti Primavera - cooking recipe

Ingredients

1/2 (1 lb.) pkg. Creamette thin spaghetti, uncooked
1/2 c. bottled reduce calorie Italian dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow squash, cut into strips
1 c. sliced fresh mushrooms
1/4 c. chopped onion
3 Tbsp. sliced pitted ripe olives
1/4 c. shredded part skim Mozzarella cheese
3 Tbsp. chopped fresh parsley

Preparation

Prepare Creamette thin spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley.
Simmer just until vegetables are tender-crisp.
Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.