1 onion
1 green pepper
1 tomato, with seeds & pulp removed
1 sm. zucchini
1 carrot
2 cloves garlic
1/4 c. wine
1/2 lb. spaghetti
3 tbsp. olive oil
3 tbsp. fresh oregano

Cook spaghetti according to package instructions except break spaghetti into three sections. Add 1 tablespoon olive oil to cooking water.

Cut all vegetables into julienne strips about 2" long. While pasta is cooking, saute vegetables in oil beginning with onion and carrot; then adding pepper and garlic; then add wine and tomato and oregano and simmer until pasta is done.

When pasta is cooked al dente, drain it and toss it with sauteed vegetables. Serve. Parmesan cheese is good on top. Try other favorite vegetables.