1/4 c. butter
2 c. diagonally sliced green beans
1 tbsp. grated onion
1 1/2 c. thin sliced summer squash
1 1/2 c. thinly sliced zucchini
4 tomatoes, cut in wedges
3 tbsp. butter
1/4 tsp. oregano
Dash of pepper
3/4 lb. spaghetti
1 tbsp. Parmesan cheese

In a skillet, low heat, melt 1/4 cup butter. Add beans and onion and cook, stirring frequently, 8-10 minutes. Add squash, zucchini, tomatoes, oregano and pepper. Cover, cook 10 minutes. Stir in 3 tablespoons butter.

While vegetables are cooking, cook spaghetti according to package. Drain in colander, place on serving platter. Spoon vegetables and juices over spaghetti. Top with cheese. Makes 4-6 servings.