This Herb Deserves Its Prominence!

1. Cook spaghetti following package directions. 2. Meanwhile, in large skillet, heat 2 tablespoons oil over medium heat. 3. Add pine nuts and sauté with slotted spoon until golden brown. Transfer nuts to medium-size bowl. 4. Add zucchini to oil remaining in skillet and sauté until lightly browned. Transfer zucchini to bowl with nuts. 5. Add remaining 1 tablespoon oil and the onion to skillet and sauté until translucent—about 3 minutes. 6. Add mushrooms and garlic; sauté 3 minutes. 7. Stir in water and dried tomatoes; heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until tomatoes are soft.8. Stir pasta sauce and half the chopped oregano into mushroom mixture and heat to boiling.9. Drain cooked spaghetti and return to its cooking pot. 10. Add mushroom-tomato mixture, zucchini and nuts, and about half of Parmesan cheese to spaghetti; toss just until mixed. 11. Serve on individual plates; sprinkle with remaining Parmesan cheese and oregano. 12. Garnish with fresh oregano leaves, if desired.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.