1/4 c. olive oil or vegetable oil
1 bunch green onions, chopped
1 clove garlic, minced
3 med. zucchini, thinly sliced
3 med. tomatoes, diced
1 c. frozen peas
1/2 c. chopped parsley
1 tsp. basil leaves
1 tsp. salt or to taste
1 tsp. oregano
1/4 tsp. pepper
1 c. chicken broth
2 tsp. cornstarch
Spaghetti noodles, cook as directed on pkg.
1/2 c. grated Parmesan cheese

Saute onions and garlic in oil. Add vegetables. Cook 5 minutes. Stir together chicken broth and cornstarch until smooth. Add broth mixture into vegetable mixture and boil 1 minute. Toss hot drained spaghetti noodles with vegetable mixture into baking pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes. Serves 6.