Summer Vegetable Spaghetti

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

Instructions

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.