8 oz. (2 1/4 c.) uncooked pasta nuggets
2 tbsp. olive or vegetable oil
1 c. chopped onions
1/2 c. chopped celery
1/2 c. sliced carrot
2 garlic cloves, minced
1 med. green pepper, coarsely chopped
1 med. zucchini, sliced
2 tbsp. chopped fresh oregano or 2 tsp. oregano leaves
1 tsp. sugar
1/2 to 1 tsp. salt
1/4 tsp. pepper
6 tomatoes, peeled, chopped, drained

Cook pasta nuggets to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. In large skillet, heat oil. Saute onions, celery, carrots and garlic 1 to 2 minutes. Add remaining ingredients except tomatoes and pasta. Saute vegetables until crisp tender. Stir in tomatoes; cook until thoroughly heated and slightly thickened, stirring occasionally. Toss with cooked pasta. Serve immediately. 8 (1 cup) servings.