Summer Vegetable Spaghetti

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 2 cups small yellow onions, cut in eighths
• 2 cups chopped peeled fresh ripe tomatoes (about 1 lb)
• 1 cup thinly sliced yellow squash (about 1/2 lb)
• 1 cup thinly sliced green squash (about 1/2 lb)
• 1 1/2 cups cut fresh green beans (about 1/2 lb)
• 2/3 cup water
• 2 tablespoons minced fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt, to taste
• black pepper
• 1 (6 ounce) can tomato paste
• 1 lb uncooked spaghetti
• 1/2 cup grated parmesan cheese

Recipe

• 1 combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
• 2 cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
• 3 cook spaghetti in unsalted water according to package directions.
• 4 spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.