Summer Vegetable Spaghetti
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 cups small yellow onions, peeled and cut into eighths
- 2 cups chopped, peeled, ripe tomatoes (about 1 lb)
- 2 cups thinly sliced yellow and green squash (about 1 lb)
- 1 1/2 cups fresh green beans, trimmed (about ½ lb)
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Ground black pepper to taste
- 1 can (6 oz) no-salt-added tomato paste
- 1 lb. uncooked spaghetti
- 1/2 cup Grated Parmesan cheese
Ingredients
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Instructions
- Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
- Cook spaghetti in unsalted water according to package directions. Drain well.
- Serve sauce over spaghetti. Sprinkle parmesan cheese on top.
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