Pasta Primavera

• 1 pkg. thin spaghetti or twists
• 2 c. broccoli florets
• 1 1/2 c. each thin carrot, red and green pepper strips
• 1/4 c. olive oil
• 2 c. shredded zucchini
• 2 garlic cloves
• 2 tsp. basil
• 1 tsp. oregano
• 1/4 tsp. pepper
• 1/4 c. butter or margarine
• 1/2 c. grated Parmesan cheese

1. Cook pasta as directed on package; drain and set aside.
2. Cook broccoli in 4 cups boiling water 2 minutes; remove and cool.
3. Add carrots to boiling water and cook 1 1/2 minutes; remove and cool. Saute pepper strips in oil until tender-crisp.
4. Add zucchini and garlic and saute 1 minute.
5. Add carrots, broccoli, pasta and seasonings.
6. Add butter and toss to coat.
7. Sprinkle with Parmesan cheese.
8. Makes about 12 cups or 8 servings.

thin spaghetti, broccoli florets, thin carrot, olive oil, zucchini, garlic, basil, oregano, pepper, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003818 (may not work)