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Summer Vegetable Spaghetti

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Summer Vegetable Spaghetti

Florence
Print Recipe
Course Vegetables
Cuisine American

Ingredients
  

  • 2 cups small yellow onions
  • 2 cups chopped tomatoes
  • 1 cup yellow squash
  • 1 cup zucchini squash
  • 1 1/2 cups fresh green beans
  • 2/3 cup water
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove -- minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 6 ounces tomato paste
  • 1 pound uncooked spaghetti
  • 1/2 cup Parmesan cheese -- grated

Instructions
 

  • Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
  • Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
  • Cook spaghetti per package instructions.
  • Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.

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