2 med. zucchini, shredded
1 med. yellow squash, thinly sliced
1 lg. carrot, shredded
2 tbsp. chopped scallions
3/4 pkg. (16 oz. size) spaghetti
1 pan (32 oz.) Ragu homestyle spaghetti sauce with mushrooms
3/4 c. grated Parmesan cheese
1/2 c. bean sprouts

In large saucepan parboil vegetables in 4 quarts boiling water for 3 minutes.

Remove vegetables with slotted spoon. Set aside. Cook spaghetti in boiling water as package directs, drain. Meanwhile, in medium saucepan, simmer sauce 5 minutes or until heated through.

Spoon vegetables and sauce over spaghetti, sprinkle with cheese and toss well. Top with bean sprouts. Serves 6.