Spaghetti and Vegetablesl

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

¼ of a (2-pound) package Thin Spaghetti, uncooked
½ cup bottled Italian dressing
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium summer squash, finely shredded
1 cup sliced fresh mushrooms
¼ cup chopped onion
1/3 cup sliced pitted ripe olives
½ teaspoon salt
1/3 cup shredded mozzarella cheese
3 tablespoons chopped fresh parsley

Directions: Prepare Thin Spaghetti according to package directions: drain. In large skillet, combine dressing, green pepper, red pepper, squash, mushrooms, onion, olives and salt. Cook just until peppers are tender. Add hot spaghetti; toss to coat. Arrange on warm serving platter. Top with cheese and parsley. Refrigerate leftovers, 6 servings.