SUMMER VEGETABLE SPAGHETTI

This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

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

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.

Cook spaghetti in unsalted water according to package directions.

Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Yield: 9 servings (serving size: 1 cup spaghetti and 3/4 cup sauce with vegetables)
Each serving provides: Calories: 279, Total fat: 3 g, Saturated fat: 1 g, Cholesterol: 4 mg, Sodium: 173 mg