1 tsp. olive or vegetable oil
2 med. zucchini, cut into 1 1/2 inch-long sticks
1 sweet red pepper cut into 1 1/2 inch-long sticks
1/2 c. chopped onion
2 cloves garlic, minced
1 can (11 oz.) condensed zesty tomato soup/sauce
1/2 c. water
1/4 c. dry white wine
8 oz. thin spaghetti or other pasta cooked and drained
Grated Parmesan cheese for garnish

In 2-quart microwave-safe casserole, combine olive oil, zucchini, red pepper, onion and garlic. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking. Stir in soup, water and wine. Cover; microwave on high 7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes. Serve over hot pasta. Garnish with Parmesan cheese.