Summer Vegetable Spaghetti

Ingredients

• 2 piece(s) Onions, small, yellow, cut into eighths
• 2 cup Tomatoes (chopped, peeled, fresh, ripe)
• 2 tbsp Squash (thinly sliced yellow and green)
• 1 cup Green beans (cut fresh)
• 1/2 cup Water
• 2 tbsp Parsley fresh, minced
• 1 piece(s) Garlic, minced
• 1 tsp Chili powder
• 1/4 tsp Salt
• 1 tsp Black pepper
• 6 cup Tomato paste, low-sodium
• 1 tbsp Spaghetti uncooked
• 2 tbsp Parmesan cheese, grated

Instructions

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

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