Serving Size: 6

• 16 ounces spaghetti
• 2 tablespoons olive oil
• 2 medium carrots -- sliced
• 1 medium onion -- chopped
• 2 medium zucchini -- chopped
• 3 cloves garlic -- minced
• 3 medium tomatoes -- cut into 1" pieces
• 1/2 cup frozen peas -- thawed
• 1 tablespoon fresh chopped basil or 1 tsp. dried
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cook and drain spaghetti per package directions.

Meanwhile, heat oil in a 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.