3 tbsp. corn or olive oil
1/4 lb. mushrooms, sliced
1 med. onion, cut in thin wedges
1 clove garlic, minced
1/2 lb. broccoli, cut in flowerets, stalks in slices
1 c. zucchini, sliced thin
2 med. carrots, julienned
1/2 c. chopped parsley
1/2 c. chicken bouillon
3 tbsp. lemon juice
1 1/2 tsp. dry basil leaves
1/4 tsp. pepper
1/2 lb. spaghetti, cooked and drained
1/4 c. chopped nuts
2 tbsp. grated Parmesan cheese

Heat oil over medium high heat. Add mushrooms, onion and garlic. Cook and stir one minute. Add broccoli and carrots, stir 2 minutes. Stir in zucchini, parsley, bouillon, lemon juice, basil and pepper. Simmer 3 minutes; serve over spaghetti. Top with nuts and cheese.