1/2 of (1 lb.) pkg. thin uncooked spaghetti
1/2 c. light Italian dressing
1 med. green pepper, chopped
1 med. red pepper, chopped
1 med. yellow squash, cut in strips
1 c. sliced mushrooms
1/4 c. chopped onion
3 tbsp. sliced pitted black olives
1/4 c. shredded part skim Mozzarella cheese
3 tbsp. chopped fresh parsley

Prepare spaghetti according to directions on package; drain. In a large skillet, combine remaining ingredients except cheese and parsley, simmer just until vegetables are tender crisp. Serve over hot cooked spaghetti, sprinkle with cheese and parsley. Refrigerate left overs (if any). Makes 6 servings.