ROXANNA'S GARDEN TOSS SPAGHETTI
 
2 T olive oil                                1 large carrot, grated
1 med. zucchini, sliced                1 small red onion, chopped
1 sm. green pepper, striped            1 cup pitted ripe olives, wedged
1 cup fresh mushrooms, sliced        1 pkg. (1 lb.) spaghetti
2/3 cup Parmesan Cheese            1 tsp. salt
1/2 tsp. pepper
 
In large skillet, heat olive oil.  Saute carrot, zucchini, onion, green pepper, olives, and mushrooms until zucchini is tender.
 
Prepare spaghetti according to package directions.  Drain.  Toss spaghetti in the milk, Parmesan, salt and pepper until well coated.  Add hot cooked vegetables and toss well.  6-8 servings.  Source: Roxanna Glass