Entrees

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
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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