2 sm. zucchini
2 sm. yellow squash
2 sm. carrots
1 med. onion
1/2 of 16 oz. pkg. spaghetti or linguine
3 tbsp. olive or salad oil
1/2 c. frozen peas
1/2 tsp. black pepper
1 can chicken broth
1 tbsp. flour
1/2 c. grated Parmesan cheese
2 tbsp. parsley, chopped

Dice zucchini and yellow squash, carrots and onion. Cook carrots and onions in oil in skillet until tender. Remove to bowl. In remaining oil, cook zucchini and yellow squash, frozen peas and pepper until tender crisp. Return carrot mixture to skillet. Mix broth and flour until smooth. Stir into vegetable mixture, heat to boiling and boil 1 minute. Add mixture in skillet to prepared spaghetti. Stir in Parmesan cheese and chopped parsley. Makes 4 servings.

450 calories, 15 grams fat, 8 milligrams cholesterol, 570 milligrams sodium.