Recipe - Light Italian Spaghetti Primavera

One half pound Creamette thin spaghetti;
uncooked
One half cup Bottled reduced calorie
Italian dressing
1 md Green pepper; chopped
1 md Red pepper; chopped
1 md Yellow squash; cut into
strips
1 cup Sliced fresh mushrooms
One fourth cup Chopped onion
3 tablespoon Sliced pitted ripe olives
One fourth cup Shredded partskim
Mozzarella cheese
3 tablespoon Chopped fresh parsley

Prepare Creamette Thin Spaghetti as package directs; drain. In large
skillet, combine remaining ingredients except cheese and parsley; simmer
just until vegetables are tendercrisp. Serve over hot cooked spaghetti;
sprinkle with cheese and parsley. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.