Pasta Vegetable Salad

1/2 lb uncooked thin spaghetti
1 small zucchini sliced
1 jar (7-oz) artichoke hearts, drained
4 oz fresh asparagus
1 lg carrot sliced
1/2 c onion chopped
1 garlic clove minced
1 T butter
2 T olive oil
1/2 tsp basil
1/4 tsp oregano
1/2 tsp salt
dash pepper
freshly grated nutmeg
1/4 c parmesan cheese
red or green pepper rings

Cook spaghetti until tender but firm to bite. (al dente) Drain, cool.

Sauté vegetables in butter and oil in large skillet until crisp tender, about 5 minutes.

Sprinkle with herbs, salt and pepper. Cool.

Toss vegetables and spaghetti.

To serve sprinkle lightly with nutmeg and cheese.

Garnish with pepper rings.

6 servings