1 pound whole wheat spaghetti, dry
16 ounces frozen mixed vegetables
26 ounces low-fat, low-sodium pasta sauce
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions; drain in colander.
Add vegetables to sauce in medium-sized pan. Bring to a boil and cook briefly until the vegetables are heated through.
Serve the sauce over the spaghetti and top with Parmesan cheese.