Summer Vegetable Spaghetti
Ingredients and Preparation
|Small yellow onions, cut in eighths||2 cups|
|Chopped, peeled, fresh, ripe tomatoes (about 1 pound)||2 cups|
|Thinly sliced yellow and green squash (about 1 pound)||2 cups|
|Cut fresh green beans (about ½ pound)||1½ cups |
|Minced fresh parsley||2 tablespoons|
|Garlic, minced||1 clove|
|Chili powder||½ teaspoon|
|Black pepper to taste |
|(6-ounce) tomato paste||1 can|
|Uncooked spaghetti||1 pound|
|Grated parmesan cheese||½ cup|
2. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
3. Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.