Corny Spaghetti

10 ounces angel hair pasta

2 tablespoons butter

½ red onion, chopped

1 teaspoon minced garlic

3 zucchini, diced

1 pound button mushrooms, quartered

¼ cup red wine

1 (16 ounce) jar pasta sauce

1 (15 ounce) can whole kernel corn, drained

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.

Serve sauce over pasta with a dab of butter, or toss together.