Recipes for the Soul---Summer Vegetable Spaghetti

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Summer Vegetable SpaghettiINGREDIENTS:2 c Small yellow onion, cut in eighths2 c Tomatoes (chopped, peeled, fresh, and ripe) - approx. 1 lb.2 c Yellow and green squash (about 1 lb)1-1/2 c Fresh green beans (about 1/2 pounds)2/3 c Water2 T Fresh parsley, minced1 clove Garlic, minced1/2 t Chili powder1/4 t Salt1/8 t Freshly ground black pepper1 can (6 oz) Tomato paste1 lb. Uncooked spaghetti1/2 c Grated parmesan cheesePREPARATION METHODCombine 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.

Makes 9 serving (1 cup spaghetti and 3/4 cup sauce with vegetables).NUTRITIONAL INFORMATION (per serving)Calories: 276Fat: 3 gCalories from Fat: 10Cholesterol: 4 mgFiber: 4 gSodium: 346 mg

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