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Healthy Vegetable
Spaghetti
SUBMITTED by Bev, Lincoln
2 cups small yellow onions, cut in eighths
2 cups ripe tomatoes, peeled, chopped
2 cups yellow and green squash, thinly sliced
1 1/2 cups fresh green beans, cut
2/3 cup water
2 tablespoons fresh parsley, minced
1 clove garlic, minced
1/2 teaspoon chili powder
¼ teaspoon each salt and black pepper
1 (6 oz.) can tomato paste
1 lb. spaghetti, uncooked
1/2 cup Parmesan cheese, grated
Combine first 10 ingredients in large saucepan. Cook for 10
minutes, and then stir in tomato paste. Cover, cook for about 15
minutes, stirring occasionally until vegetables are tender. Cook
spaghetti in water according to package directions. Spoon sauce
over drained hot spaghetti. Sprinkle Parmesan cheese on top.
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