Whole wheat spaghetti noodles, mushrooms, green pepper, carrots, celery, onions, garlic (I buy the pre-minced kind), fresh roma tomatoes (you could probably use canned diced tomatoes without losing much flavor), sun-dried tomatoes, a can of tomato sauce or tomato paste (depending on how thick you like your sauce) extra virgin olive oil, salt and freshly ground pepper, red pepper flakes, parsley, oregano, and rosemary. I'm not giving measurements because this is really a to-taste thing and also depends on ingredient quantities and the number of people you're cooking for. Sorry, you'll just have to eyeball it!
When you're about five minutes from the end of your chopping, start a pot of salted water boiling (the salt will help it to boil faster). As soon as it reaches its boiling pot, drop in your spaghetti (make sure you stir it so the noodles don't stick together. Adding a few drops of olive oil will also prevent sticking). Set a timer on your pasta.
Heat a nonstick skillet over medium high heat and add some olive oil. As soon as the skillet's hot enough that the olive oil glides easily over the pan when you pick it up and turn it, throw in your garlic and a couple of pinches of red pepper flakes. Neil likes lots of garlic, so I put in four or five teaspoons.
After another fifteen seconds, add your onions. Cook them for about three minutes until they're starting to turn a bit translucent, then add the mushrooms and cook for two minutes, then add the peppers and cook those for a couple of minutes. Typically you'd cook all of these for much longer to reach a fullness of flavor, but I'm kind of still in the spaghetti-hurry mode, so it's your call.