Summer Vegetable Spaghetti (Lacto)

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. Cook spaghetti in unsalted water according to package directions.

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

Source:
Better Homes & Garden Farmer's Market Cookbook

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