1/2 of a 1 lb. pkg. spaghetti
2 tbsp. olive oil
1 c. bell peppers, sliced in strips & cut in half
1 c. yellow bell pepper, sliced 7 cut in half
1/4 lb. fresh peas or 1 (6 oz.) pkg. frozen, thawed
2 carrots, julienned & matchstick size
1 tsp. garlic salt
1/2 tsp. leaf thyme
1 can (28 oz.) or 1 1/2 c. Durkee French fried onions

Prepare spaghetti according to package directions; drain. In large skillet heat oil. Add vegetables, garlic salt and thyme. Stir fry until vegetables are tender-crisp (about 5 minutes). Add 1 cup onion rings and stir fry 1 minute. Toss with hot spaghetti. Arrange on a serving platter.

Place remaining onions in skillet, stir fry 1 minute, garnish spaghetti with onions. Serve immediately. Refrigerate leftovers. Makes 4-6 servings.