Summer Vegetable Spaghetti

Recipe Ingredients

2 cups	125g / 4.4oz	Small yellow onions - cut in
2 cups	292g / 10oz	Chopped - peeled fresh ripe
1 cup	237ml	Yellow squash - thinly sliced
1 cup	237ml	Zucchini squash - thinly slic
1 1/2 cups	240g / 8.5oz	Fresh green beans
2/3 cup	157ml	Water
2 tablespoons	30ml	Minced fresh parsley
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Chili powder
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Fresh ground black pepper
6 oz	170g	Tomato paste
1 lb	454g / 16oz	Uncooked spaghetti
1/2 cup	73g / 2.6oz	Parmesan cheese - grated

Recipe Instructions

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

Source:
Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top. Nutrition (per serving): 260 calories Total Fat 3 g (9% of calories) National Heart, Lung and Blood Institute, Date Published: 11/18/92 :

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