Spaghetti With Vegetables - cooking recipe

Ingredients

1/4 cup margarine
2 cups diagonally sliced green beans
1 small onion (grated)
1 1/2 cups thinly sliced yellow squash
1 1/2 cups thinly sliced zucchini
4 medium tomatoes, cut into wedges
1/4 teaspoon dried oregano
1/8 teaspoon pepper (or to taste)
3 tablespoons margarine
8 ounces spaghetti
1 tablespoon salt (to cook pasta in)
grated parmesan cheese

Preparation

In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
Stir in 3 tablespoons margarine until melted.
Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.