5 ripe med. tomatoes
1/4 lb. tender asparagus
2 med. zucchini
1/4 lb. sm. white mushrooms
1 med. red pepper
1 med. green pepper
5 tbsp. olive oil
1 med. onion, thinly sliced
Salt and freshly ground pepper to taste
3 tbsp. fresh chopped parsley/basil
2 garlic cloves, finely chopped
1 lb. spaghetti

Peel, seed and dice tomatoes. Wash asparagus and cut off stalks. Reserve stalks for another use. Wash/dry zucchini and mushrooms thoroughly; cut into thin slices. Wash peppers and cut into short thin strips.

Heat oil in large skillet. Add pepper strips and saute over medium heat until tender. Add onions, zucchini, asparagus tips and mushrooms. Saute 4-5 minutes. Add diced tomatoes and salt and pepper.

Cook uncovered over medium heat 10 minutes, stirring frequently. Stir in parsley/basil and garlic. Taste and adjust for seasoning. Cook spaghetti as usual. Serve immediately. Makes 4-6 servings.