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

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