Ocean Garden Spaghetti

• 1 (13 oz.) can tuna (in water)
• 1 large onion
• 1 clove garlic (or more)
• 2 c. broccoli flowerets
• 1 c. mushrooms or 2 c. sliced fresh mushrooms
• 2 medium zucchini or yellow squash
• 1/2 tsp. oregano
• 1/4 c. olive oil
• 2 Tbsp. margarine
• 2 large tomatoes
• 1 lb. spaghetti or vermicelli
• 1/4 c. Parmesan cheese
• dash of pepper

1. Drain tuna.
2. In large skillet saute onion, garlic, broccoli, mushrooms and oregano in oil and margarine until crisp and tender. Cut zucchini into 1/4 x 2-inch sticks.
3. Cut tomato into eighths. Add to skillet with veggies and cook until zucchini is tender. Break tuna into chunks and add to veggies.
4. Heat through.
5. Keep warm.

tuna, onion, clove garlic, broccoli flowerets, mushrooms, zucchini, oregano, olive oil, margarine, tomatoes, vermicelli, parmesan cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498477 (may not work)