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
1 medium green pepper, chopped
1 medium red pepper, chopped
medium yellow squash, stripped
1 cup fresh sliced mushrooms
1/4 cup chopped
3 tablespoons sliced ripe olives
1/4 cup shredded mozzarella cheese
3 tablespoons chopped fresh parsley
In a saucepan, combine all ingredients except spaghetti, cheese, and parsley
over medium heat. Simmer just until vegetables are tender-crisp.
Serve over hot spaghetti; sprinkle with cheese and parsley.