| 1 box | BARILLA® Thin Spaghetti |
| 4 tablespoons | extra virgin olive oil |
| 2 (about 3 cups) | red onions, thinly sliced |
| 1 pound (about 4 cups) | zucchini, diced into 1/4 inch pieces |
| 1 (about 1 cup) | red pepper, diced into 1/4 inch pieces |
| 1 (about 1 cup) | yellow pepper, diced into 1/4 inch pieces |
| 1 cup (about 7 ounces) | cherry tomatoes |
| 2 tablespoons | fresh Italian parsley, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
ADD pasta to boiling water and cook according to package directions.
HEAT olive oil in a large skillet over medium heat. Sauté onions until transparent and tender, stirring occasionally for about 5 minutes.
ADD zucchini and peppers; sauté 2 additional minutes. Set aside.
ADD tomatoes and marjoram to skillet and heat through. Season with salt and pepper to taste.
DRAIN pasta and immediately add to sauce. Mix well.
TRANSFER to a serving platter or bowl and serve.