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 ==
# 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.
# Cook spaghetti in unsalted water according to package directions.
# 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)
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Category:Chili powder Recipes
Category:Green bean Recipes
Category:Locto Recipes
Category:Parmesan cheese Recipes
Category:Spaghetti Recipes
Category:Summer squash Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Yellow onion Recipes
Category:Zucchini Recipes