- 1 (16 ounce) package uncooked whole wheat spaghetti
- 3 tablespoons olive oil
- 2 tablespoons garlic, minced
- 3 large tomatoes, diced
- 1 red onion, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons crumbled feta cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
- Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.