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Recipe: Summer Vegetable Spaghetti

Main Dishes - Pasta, Sauces
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Summer Vegetable Spaghetti

2 cups small yellow onion, cut in eighths
2 cups tomatoes (chopped, peeled, fresh, and ripe) - approx. 1 lb.
2 cups yellow and green squash (about 1 lb)
1 1/2 cups fresh green beans (about 1/2 pounds)
2/3 cup water
2 tbsp fresh parsley, minced
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp freshly ground 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.

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.

Makes 9 serving (1 cup spaghetti and 3/4 cup sauce with vegetables)
Source: National Heart, Lung, and Blood Institute
MsgID: 3125782
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Fresh Green Beans (7)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Recipes Using Fresh Green Beans (7)
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