Summer Vegetable Spaghetti

Ingredients, directions and serving information for Summer Vegetable Spaghetti.

• 2 cups small yellow onions, chopped
• 2 cups fresh tomatoes, peeled and chopped
• 2 cups summer squash, thinly sliced
• 1 1/2 cups fresh green beans
• 2/3 cup water
• 2 tablespoons fresh parsley, minced
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash black pepper
• 1 can (6 ounces) low-sodium tomato paste
• 1 pound uncooked spaghetti
• 1/2 cup Parmesan cheese, grated
• 3 leaves basil, raw

1. Wash hands with soap and water.
2. Combine first 10 ingredients (onions - black pepper) in large saucepan. Cook for 10 minutes over medium heat, then stir in tomato paste. Cover and cook over medium heat for 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.
5. Garnish with basil if desired.