Spaghetti Napoli

2 Tbsp. Mazola Corn Oil
1 Onion, cut into thin wedges
1 Clove Garlic, minced
2 Medium Green Peppers, cut into thin strips
1 Medium Red Pepper, cut into thin strips
2-1/2 Cups Mushrooms, sliced
1 Can (14-1/2 to 16 oz) Diced Tomatoes in Juice, undrained
2 Tbsp. Chopped Fresh Basil or 1-1/2 tsp. Dried Basil
1/4 tsp. Freshly Ground Black Pepper
8 oz. Mueller's Thin Spaghetti, cooked and drained
1/4 Cup Grated Parmesan Cheese
1-2 Small Zucchini, cut into thin slices

In large skillet, heat corn oil over medium high heat. Add onion and garlic; cook, stirring, 1 minute. Add pepper strips, zucchini and mushrooms; cook 2 minutes. Add undrained tomatoes; basil and pepper. Bring to a boil; reduce heat to low, simmer 5 minutes. Toss with thin spaghetti and parmesan.