Pasta Ribbons with Chunky Vegetables

1 pkg (8-9 oz) oven ready lasagna noodles, cooked

1 Tbsp olive oil

1 yellow summer squash, cut into chunks

1 zucchini, cut into chunks

1 pkg (10 oz) mushrooms, trimmed & cut into halves

2 cups tomato-basil pasta sauce

1/4 cup heavy or whipping cream

2 oz shredded Parmesan cheese

In a skillet, heat oil until very hot.  Add squash, zucchini, and mushrooms; cover skillet and cook 4-5 minutes.  Add pasta sauce and cream; heat to boiling, stirring frequently.  In a serving bowl, toss noodles with vegetable mixture.  Top with Parmesan cheese.