Summer Vegetable Spaghetti

This recipe is good hot or cold.

• Ready In: 45 mins
• Serves: 9

Ingredients

• 2  cups  small yellow onions, cut in eighths
• 2  cups  chopped peeled fresh ripe tomatoes (about 1 lb)
• 1  cup  thinly sliced  yellow squash (about 1/2 lb)
• 1  cup  thinly sliced green squash (about 1/2 lb)
• 1 1⁄2 cups  cut fresh green beans (about 1/2 lb)
• 2⁄3 cup water
• 2  tablespoons  minced fresh parsley
• 1  clove garlic, minced
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon salt, to taste
•  black pepper
• 1 (6 ounce) can tomato paste
• 1  lb  uncooked spaghetti
• 1⁄2 cup  grated parmesan cheese

Directions

1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
2. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
3. Cook spaghetti in unsalted water according to package directions.
4. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.