1 lb. cooked spaghetti or spaghettini
1/2 c. vegetable or olive oil
2 garlic cloves, chopped
1 onion, chopped
1 large sweet red pepper, diced
1 large sweet green pepper, diced
1 medium zucchini, thinly sliced
1/4 c. caper, rinsed and chopped
3 ozs. grated Parmesan cheese
salt and pepper to taste
Heat oil over medium heat in a 10" saute pan or 12" skillet. Add garlic and onion and cook 1 minute. Add peppers and cook 1-2 minutes or until crisp-tender. Season with salt and pepper. Add zucchini and pasta and capers to skillet and heat thoroughly. Transfer to large serving platter, sprinkle with 2 tbsps. Parmesan cheese and serve hot with remaining Parmesan on the side. Serves 3-4