Garden Toss Spaghetti

Ingredients

• olive oil
• 1 large carrot grated
• 1 medium zucchini sliced
• 1 small red onion thinly sliced
• 1 small green pepper julienne strips
• 1 c pitted olives wedged
• fresh mushrooms sliced
• 1 lb spaghetti
• 23 c half and half
• 12 c Parmesan
• 1 tsp salt
• 12 tsp pepper

Directions

1. Saute veggies in oil until zucchini is tender
2. Prepare spaghetti toss with half and half cheese salt and pepper
3. Add hot cooked veggies to spaghetti and toss well
4. Serve on warm platter