Garden Vegetable Spaghetti - cooking recipe

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

Preparation

Cook and drain spaghetti as directed on package.
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.
Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti. Sprinkle with cheese.