1/4 c. oil (vegetable or olive)
1/4 c. Vidalia or green onions
1/4 to 1/2 c. green pepper (julienne)
1 med. yellow squash (julienne)
1/2 c. sliced fresh mushrooms (or canned)
1 lg. fresh tomato, cubed
1/4 c. Spanish olives
8-10 oz. favorite Italian dressing
16 oz. thin spaghetti

To make sauce, saute in oil onions, green pepper, squash. Add mushrooms when first is quite soft. Add Italian dressing, cooking lightly. Add tomatoes last, so they barely cook and do not lose their bright color.

While cooking the sauce, let the spaghetti cook to your liking. Spoon sauce over spaghetti and serve with grated Parmesan or Romano cheese and Italian bread. (A green salad is nice, also.)