Corny Spaghetti

• 10 ounces angel hair pasta
• 2 tablespoons butter
• 1/2 red onion, chopped
• 1 teaspoon minced garlic
• 3 zucchini, diced
• 1 pound button mushrooms, quartered
• 1/4 cup red wine
• 1 (16 ounce) jar pasta sauce
• 1 (15 ounce) can whole kernel corn, drained

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.
3. Serve sauce over pasta with a dab of butter, or toss together.

pasta, butter, red onion, garlic, zucchini, mushrooms, red wine, pasta sauce, whole kernel corn

Taken from www.allrecipes.com/recipe/19401/corny-spaghetti/ (may not work)