SPAGHETTI WITH SPRING VEGETABLES

5 medium tomatoes
1/4 lb. small asparagus
1 medium zucchini
1/4 lb. small white mushrooms
1 large red and/or green sweet pepper
5 Tbsp olive oil
1 medium onion, thinly sliced
- salt and pepper to taste
3 Tbsp chopped parsley
2 cloves garlic, finely chopped
1 lb. spaghetti

Peel, seed, and dice tomatoes. Wash asparagus and cut tips off stalks. Wash and dry zucchini and mushrooms, cut into thin slices. Wash pepper and cut into short thin strips.

Cook spaghetti; drain.

Heat oil in large skillet. Add pepper strips and saute over medium heat 5 to 6 minutes.

Add onion, zucchini, asparagus tips, and mushrooms. Saute 4 to 5 minutes.

Add diced tomatoes and salt and pepper. Cook uncovered over medium heat 10 minutes, stirring frequently.

Stir in parsley and garlic. Taste to adjust for seasoning.

Place spaghetti in a warm deep dish or bowl. Pour sauce over spaghetti. Serve immediately.

Servings: 6
From: Jeanette Mettler Cappello
Source: DOH/CDC