Garden Vegetable Spaghetti

• 1 (16 ounce) package spaghetti
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 medium carrots, sliced (1/4 cup)
• 1 medium onion, diced (1/2 cup)
• 2 medium zucchini, cut into 1/2-inch slices (4 cups)
• 2 garlic cloves, finely chopped
• 3 medium tomatoes, cut into 1-inch pieces
• 1/2 cup frozen green pea, thawed
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup grated parmesan cheese

1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot.
4. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

olive oil, carrots, onion, zucchini, garlic, tomatoes, frozen green pea, fresh basil, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/garden-vegetable-spaghetti-132172 (may not work)