3 carrots chopped in small pieces
1 stalk celery, chopped
1 zucchini, chopped
2 tbsp. olive oil
3/4 c. milk
1 lg. jar Classic spaghetti sauce
Parmesan cheese

Saute carrots, celery, zucchini in olive oil until tender, add milk and cook until nearly evaporated. Add sauce and cook 15 minutes. Add 1/4 cup cheese and stir. Serve over cooked pasta. Great leftover!