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Pasta With Spaghetti Sauce

2 tablespoons soybean oil
1 cup diced onion
1 cup diced zucchini
1 cup diced red pepper
1 cup sliced button mushrooms
1 jar (16 oz) spaghetti sauce
1/2 teaspoon each Italian seasonings and salt
1/8 teaspoon pepper
4 cups cooked corkscrew pasta

Heat oil in large non-stick skillet over medium-high heat; stir in onion, zucchini, pepper and mushrooms. Sauté until vegetables are crisp-tender. Add spaghetti sauce and seasonings; mix well. Bring mixture to boil, reduce heat and simmer 5 minutes. Stir in pasta. Makes 4 to 6 servings.

Per serving: 413 calories, 10.3 grams protein, 13.4 grams fat (29% calories from fat), 64.9 grams carbohydrate, 0 mg cholesterol, 5.3 grams fiber, 841 mg sodium.

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