Skillet Parmesan Zucchini

Here's a recipe I found on the back of a package of Kraft shredded mozarella cheese.

1/2# spaghetti, whole grain

1 small red pepper, chopped

1 small onion, chopped

4 small zucchini (1#), thinly sliced

1/2 C spaghetti sauce

3/4 C shredded mozarella cheese, fat free

2 Tbsp grated parmesan cheese

Cook spaghetti according to package directions. In a large, non-stick skillet, cook the pepper and onion over medium heat for five (5) minutes. Add zucchini and cook two (2) more minutes. Stir in the spaghetti sauce, cover, and cook for eight (8) minutes or until vegetables are tender. Stir occassionally. Top with cheeses and cook, covered for one (1) minute or until cheeses are melted. Drain spaghetti and place on platter. Top with vegetable mixture. Makes four (4) two (2) cup servings.