2 tbsp. olive oil
1 lg. carrot, grated
1 med. zucchini, sliced
1 sm. red onion, thinly sliced
1 c. fresh mushrooms, sliced
2/3 c. milk
1/2 c. Parmesan cheese
1 sm. green pepper, cut in julienne strips
1 tsp. salt
1/2 tsp. pepper
1 (1 lb.) pkg. spaghetti

In large skillet, heat oil. Saute carrot, zucchini, onion, green pepper and mushrooms until zucchini is tender. Prepare spaghetti according to package directions. Drain. Toss spaghetti with milk, Parmesan, salt and pepper until well coated. Add hot cooked vegetables to spaghetti and toss well. Serve on warm platter. 6-8 servings.