|Spaghetti||6 Ounce, uncooked|
|Vegetable cooking spray||1|
|Broccoli flowerets||1 Cup (16 tbs) (Fresh)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Sliced zucchini||1 Cup (16 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Sweet yellow pepper||1 Small, seeded and cut into julienne strips|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Cherry tomatoes||10 , halved|
|Oil free italian dressing||2 Tablespoon (Commercial)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Sweet red pepper flakes||1⁄4 Teaspoon|
1. Cook spaghetti according to package directions, omitting salt and fat. Drain; set aside.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add broccoli and next 3 ingredients; saute 4 minutes. Add peppers; saute 4 minutes. Add spaghetti, tomatoes, and Italian dressing; cook until heated.
3. Transfer to a serving bowl. Sprinkle with cheese, parsley, and pepper flakes; toss gently to combine. Serve immediately.