• 1/3 cup (75 mL) butter
• 1 cup (250 mL) sliced fresh mushrooms
• 1/2 cup (125 mL) slivered green pepper
• 1/4 cup (50 mL) chopped onion
• 1 garlic clove, minced
• 1 cup (250 mL) cooked broccoli florets
• 1 cup (250 mL) diced seeded tomato
• 2 tbsp (30 mL) chopped parsley
• 3/4 tsp (3 mL) dried oregano
• 6 oz (175 g) spaghetti or spaghettini
• Salt and pepper
• Grated Canadian Parmesan cheese

1. In medium frypan, melt butter. Sauté mushrooms, green pepper, onion and garlic until tender.
2. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occasionally.
3. In large saucepan, cook spaghetti according to package directions; drain. Spoon vegetable mixture over spaghetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Canadian Parmesan cheese.

4 servings
Tips: Here's a simple way to measure the spaghetti for this recipe: 6 oz (175 g) uncooked spaghetti equals a bunch about 1 inch (2.5 cm) in diameter