1/4 c. vegetable oil
2 med. size yellow squash, sliced
1 med. size onion, diced
1 c. fresh mushrooms, sliced
6 oz. pkg. frozen pea pods, thawed
1 lg. clove garlic, crushed
1 lb. angel hair pasta or vermicelli
2 lg. ripe tomatoes, chopped
4 oz. boiled ham, cut into strips
1 1/2 tsp. salt
1 tsp. dried basil leaves

In deep 4 quart saucepan over high heat, bring hot tap water to boil.

Meanwhile, in 12 inch skillet (an electric fry pan is great!) over medium heat, heat oil; add squash, onion, mushrooms, pea pods and garlic; cook 5 minutes, stirring occasionally until vegetables are crisp-tender. Add pasta to boiling water; cook about 5 minutes, stirring frequently until tender.

Meanwhile, stir tomatoes, ham, salt, basil and pepper into vegetables in skillet, cook 2 minutes until heated through. Drain pasta; add to skillet. Stir to mix well. Serve with Parmesan cheese and freshly ground pepper, if desired. Makes 5 servings.