Vegetable spaghetti

Ingredients

• 300 g    spaghetti
• 4 tsp     olive oil
• 100 g    carrots -- sliced
• 50 g      onion -- chopped
• 100  g   zucchini -- chopped
• 25  g     garlic -- minced
• 100  g   tomatoes -- cut into  pieces
• 50     g  peas  
• 1 tap     fresh chopped basil
• 1/2        salt
• 1/4 tap  pepper

Method

Cook and drain spaghetti per package directions. 

Meanwhile, heat oil in a 10-inch skillet over medium-high heat.

Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender. 

Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti.