1/4 c. sliced scallions
1 clove garlic, minced
1/4 c. olive oil
4 c. very thin sliced zucchini
3 med. tomatoes, diced
1 c. peas
1/2 c. chopped parsley
1 tbsp. basil leaves
1 tbsp. Italian seasonings
2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 lb. thin spaghetti
1/2 c. grated Parmesan cheese

In skillet saute scallions and garlic in oil until golden. Add zucchini, tomatoes, peas, parsley, basil, Italian seasonings, salt and pepper. Cover and cook, stirring occasionally about 5 minutes until vegetables are crisp and tender. Stir in chicken broth. Meanwhile, cook spaghetti and drain. Toss spaghetti with vegetables, then sprinkle with cheese. Makes 6 servings.