Summer Vegetable Spaghetti

A lively pasta with summer vegetables, good hot or cold.

Ingredients

 * 2 cups small yellow onions, cut in eighths
 * 2 cups chopped, peeled fresh ripe tomatoes (about 1 lb)
 * 1 cup yellow squash, thinly sliced (about ½ lb)
 * 1 cup zucchini squash, thinly sliced (about ½ lb)
 * 1½ cups fresh green beans (about ½ lb)
 * ⅔ cup water
 * 2 tbsp minced fresh parsley
 * 1 garlic clove, minced
 * ½ tsp chili powder
 * ¼ tsp salt
 * ⅛ tsp fresh ground black pepper
 * 6 oz tomato paste
 * 1 lbs uncooked spaghetti
 * ½ cup Parmesan cheese, grated

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.

Nutrition information
Per serving: 260 calories total fat 3 g (9% of calories)