2 tbsp. oil
1 lg. carrot, grated
1 med. zucchini, sliced
1 sm. red onion, thinly sliced
1 sm. green pepper, juilienned
1 c. pitted olives, wedged
1 c. mushrooms, sliced
1 lb. pkg. spaghetti
2/3 c. milk
1/2 c. Parmesan cheese
1 tsp. salt
1/2 tsp. pepper

In large skillet, heat oil. Saute carrot, zucchini, onion, pepper, olives and mushrooms until zucchini is tender. Prepare spaghetti; drain. Toss spaghetti with milk, Parmesan, salt and pepper until well coated. Add hot cooked vegetables to spaghetti and toss well. Serves 4-6.