Ingredients: - 2 cups small yellow onions, cut in eighths
- 2 cups (about 1 lb.) ripe tomatoes, peeled, chopped
- 2 cups (about 1 lb.) yellow and green squash, thinly sliced
- 1 1/2 cups (about 1/2 lb.) fresh green beans, cut
- 2/3 cup water
- 2 Tablespoons fresh parsley, minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt and pepper to taste
- 1 can (6 oz.) tomato paste
- 1 lb. spaghetti, uncooked
- 1/2 cup Parmesan cheese, grated
Directions:
Combine first 10 ingredients in large saucepan. Cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti. Sprinkle Parmesan cheese on top. |
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