September 29, 2007

• Summer Vegetable Spaghetti

  Summer Vegetable Spaghetti

   
  2 cups small yellow onions, cut in eighths
  2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
  2 cups thinly sliced yellow and green squash (about 1 lb.)
  1 1/2 cups cut fresh green beans (about 1/2 lb.)
  2/3 cups water
  2 tablespoons minced fresh parsley
  1 clove garlic, minced
  1/2 teaspoon chili powder
  1/4 teaspoon salt
  Black pepper to taste
  1 can (6 oz.) tomato paste
  1 lb. Uncooked whole wheat spaghetti

  1. Combine first 10 ingredients
  in large saucepan; cook for 10 minutes, 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

  • 8:22 am
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