Summer Vegetable Spaghetti

A lively pasta with summer vegetables, good hot or cold.

Ingredients

• 2 cups small yellow onions, cut in eighths
• 2 cups chopped, peeled fresh ripe tomatoes (about 1 lb)
• 1 cup yellow squash, thinly sliced (about ½ lb)
• 1 cup zucchini squash, thinly sliced (about ½ lb)
• 1½ cups fresh green beans (about ½ lb)
• ⅔ cup water
• 2 tbsp minced fresh parsley
• 1 garlic clove, minced
• ½ tsp chili powder
• ¼ tsp salt
• ⅛ tsp fresh ground black pepper
• 6 oz tomato paste
• 1 lbs uncooked spaghetti
• ½ cup Parmesan cheese, grated

Directions

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.

Nutrition information

Per serving: 260 calories total fat 3 g (9% of calories)