Garden Vegetable Spaghetti

16 oz spaghetti, cooked

2 Tbsp olive oil

2 carrots, sliced

1 onion, diced

2 zucchini, cut into 1/2 inch slices

2 garlic cloves

3 tomatoes, diced

1/2 cup frozen peas

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

2/3 cup grated parmesan

Cook carrots, onion, zucchini, and garlic in oil.  Stir in rest except cheese.  Serve over spaghetti.  Top with cheese.