Summer Vegetable Spaghetti

  • Thursday, August 15, 2013

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  
2/3 cups
Minced fresh parsley
2 tablespoons
Garlic, minced
1 clove
Chili powder
½ teaspoon
¼ teaspoon
Black pepper to taste  
(6-ounce) tomato paste
1 can
Uncooked spaghetti
1 pound
Grated parmesan cheese
½ cup
1.    Directions
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.
0 0 1 125 713 Summerville Journal Scene 5 1 837 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

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