Recipe - Pasta With Vegetables

6 ounce Pasta, nonegg, your choice
(I like Rotelle for this)
1 Yellow onion, largeish
1 Green Bell pepper
6 Mushrooms, medium
1 Zuccini squash
1 cn Hunt's "Light" fatfree
Spaghetti Sauce (26.75 oz)
1 Weight Watcher's brand
Fatfree "Grated Parmesan
Italian Topping"

Start a pot of water on high for the pasta, and put a large nonstick
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 Three fourths 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini