Veggie Spahetti Pasta

8 oz (1/2 pkg) Mueller’s® Thin Spaghetti
2 tbsp vegetable or olive oil
1 onion, cut into thin wedges
1 clove garlic, minced or 1 tsp garlic powder
2 medium green peppers, cut into thin strips
1 medium yellow or red pepper, cut into thin strips
2-1/2 cups mushrooms, sliced (about 8 oz)
1 can (14-1/2 to 16 oz) diced tomatoes, undrained
2 tbsp chopped fresh basil or 1-1/2 tsp dried basil
¼ tsp ground pepper
¼ cup grated Parmesan cheese

• Cook Thin Spaghetti according to package directions.
• Drain, cover and set aside.
• In large skillet heat oil over medium high heat.
• Add onion and garlic; cook, stirring, 1 minute.
• Add pepper strips and mushrooms; cook 2 minutes.
• Add undrained tomatoes, basil and pepper; bring to a boil.
• Reduce heat to low; simmer 5 minutes.
• Toss with Thin Spaghetti and Parmesan.

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