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1 12-ounce bag egg noodles wide style
1 28-ounce jar spaghetti sauce
2 tablespoons olive oil
2 carrots large, diced
2 zucchini medium, diced
Salt
Parmesan cheese


Cook noodles as package directs, drain and mix the noodles with olive oil. In a different pan, bring to a boil the large can of garlic and onion spaghetti sauce. Add the fresh veggies that are already chopped or diced to the sauce. Let them slowly cook for 30 minutes and then mix them all with the noodles. Serve them while hot with parmesan cheese.