Pasta with vegetables

 
                           Pasta with vegetables
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Low-Fat
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounce         Pasta, non-egg -- your choice
                         (I like Rotelle for this)
    1      each          Yellow onion -- largeish
    1      each          Green Bell pepper
    6      each          Mushrooms -- medium
    1      each          Zuccini squash
    1      can           Hunt's "Light" fat-free
                         Spaghetti Sauce (26.75 oz)
    1      each          Weight Watcher's brand
                         Fat-free "Grated Parmesan
                         Italian Topping"
 
 Start a pot of water on high for the pasta, and put a large non-stick skillet
on medium high heat (no added lubrication.)  When the water boils, dump the
pasta in and look at the clock.
 
   Meanwhile, wash and cut up the veggies in the sequence given, dumping each
 into the skillet and stiring before going on to the next.  The key to this
 recipe is to cut the vegetables into large enough chunks, and not to overcook
 them.	Cut onion into quarters, then slice about 3/4 inch thick.
 Likewise for the pepper, removing stem, seeds, and soft parts. Cut mushrooms in
half, or quarters if larger.  Cut the zuke in half lengthwise, then slice 1/2
inch thick.
 
  When the pasta has boiled for 10 to 12 minutes, take it off and drain it.
 Check that the vegies are not still raw, then pour the can of sauce in with
them.  Divide the pasta onto serving plates while the sauce is heating.
 Stir the sauce, and when it's hot through, spoon over the pasta. Top generously
to taste with the phony parmesan.
 
   Makes 2 large or 3 smaller servings.	Elapsed time under 20 minutes. Zero
 grams fat.
 
  David Harmon, fidonet Cooking echo.
 
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