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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.