Spaghetti Primavera

This dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here.


  • 1/2 pound thin spaghetti, cooked and drained
  • 1/2 cup reduced-calorie Italian dressing
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow squash, stripped
  • 1 cup fresh sliced mushrooms
  • 1/4 cup chopped onion
  • 3 tablespoons sliced ripe olives
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons chopped fresh parsley


  1. In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat. Simmer just until vegetables are tender-crisp.
  2. Serve over hot spaghetti; sprinkle with cheese and parsley.